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Carrot parsnip soup

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I found this recipe online to use up the carrots and parsnips from the farmers' market. Thought the husband would think it too sweet and want to add chili sauce while the daughter would love it. Turned out the husband loved it (without chili sauce) and the daughter was not too keen. Ah well.

The original recipe called for 1 Tbsp (instead of 1 tsp) curry powder but I cut down to accommodate the toddler - fat lot of good that did me.

In any case, it was easy and tasty (I recommend serving with sriracha) and used up the root veg perfectly.

2 Tbsp oil, chopped in chunks
1 onion
450g parsnips, peeled and chopped in chunks
225 g carrots, peeled and chopped in chunks
350 ml vegetable stock
300 ml milk
salt & pepper

Heat the oil in a saucepan and add the vegetables. Stir and cook for a few mins until they start to soften. Add the curry powder and cook, stirring, for a min. Stir in the stock & milk. Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 mins until vegetables are soft. Allow to cool a little, then puree in a food processor/blender until smooth. Return to soup pot. If it's too thick add more stock and/or milk. Season with salt and pepper. Reheat but do not boil - and serve.
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