Ingredients
- drizzle of olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 heaped teaspoon curry powder
- 500 g carrots peeled and sliced
- 500 g parsnips peeled and sliced
- 1.2 litres vegetable stock
- salt and pepper for seasoning
Instructions
- Heat the olive oil in a large saucepan over a medium heat
- Add in the onion and garlic and saute for 5 minutes
- Stir in the curry powder, carrots and parsnips
- Pour in the vegetable stock and bring to the boil
- Simmer for 30 minutes
- Blend until smooth and season to taste
