Today, I‘ll show you how to make a very quick and simple, yummy-licious winter soup. If you‘ve never had parsnips before, this is a perfect introduction to them. Once you‘ve had this soup, you‘ll want to make it again and again.

In my family, this is the most-requested soup. If we‘re ever unsure of what to have for lunch, there‘s a resounding request, "Ooh, can we have some parsnip soup?!" So, I‘m sure you and your family will love this one.

This is a great soup for carb or mixed types, and can be tweaked to suit either type. If you‘re a mixed type, this soup is best as part of a meal, but for carb types, this can stand alone as a meal.

INGREDIENTS:

• Approximately 2 TBSP raw, organic butter (coconut oil may be used alternatively)
• 1 large onion, diced
• Approximately 2½ cups thin, young parsnips, peeled and diced into bite-sized chunks (larger parsnips are tougher and not as sweet)
• 2 rounded tsp curry powder (2 rounded tsp. will give a medium spice level)
• 1 rounded tsp cumin
• 1 quart stock (vegetable stock for carb types; chicken or beef stock for mixed types)
• Salt and black pepper to taste (I love using the Himalayan Salt)
• 1½ cups raw sour cream, homemade if possible

PREPARATION:

1. Heat up butter in a medium-sized soup pot.
2. Add in onions and stir until soft.
3. Mix in parsnips and sauté a couple minutes, until they begin to soften.
4. Stir in curry powder and cumin, and sauté for half a minute to marry spices with veggies and oil.
5. Pour in stock of choice.
6. Add salt and black pepper to taste, and stir well.
7. Bring soup briefly to a boil, then turn down heat and simmer about 30 minutes.
8. Remove pot from heat and let cool for 5 minutes.
9. Add in sour cream and blend soup well, using immersion blender if available.
10. Check and adjust seasonings (salt and black pepper).
11. Serve.

What a gorgeous color this soup has, and the aroma is fabulous and will waft throughout your home. I know that you and your family will love this recipe.