Spiced Parsnip And Carrot Soup

Spiced Parsnip And Carrot Soup

Ingredients:
1 pound parsnips
1 pound carrots
1 tablespoon vegetable oil
1 large leek, halved lengthwise, well washed, and sliced crosswise into ½" pieces
2 teaspoons curry powder

Directions:
1½ teaspoons salt
1 teaspoon ground cinnamon
1⁄ teaspoon cayenne pepper
8
1⁄ cup quick-cooking oats
3
6 cups water
Reduced-fat sour cream
Chopped fresh cilantro
PEEL the parsnips and carrots. Cut ½ parsnip and ½ carrot into very thin matchsticks
and set aside for garnish. Slice the remaining parsnips and carrots.
Heat the oil in a heavy Dutch oven or soup pot over medium heat. Add the leek, curry
powder, salt, cinnamon, and cayenne. Cook, stirring, until the leek is softened, about 5
minutes. Add the parsnips, carrots, oats, and water and simmer until the parsnips and
carrots are softened, about 30 minutes.
Working in batches, transfer the mixture to a blender and puree until smooth. Taste and
adjust seasonings if necessary.
Ladle into serving bowls and top with a dollop of sour cream. Garnish with cilantro
and parsnip and carrot matchsticks.
bread
LAVASH
THIS CLASSIC ARMENIAN FLATBREAD IS AMONG MY FAVORITES. ROLL IT OUT TO PAPER
THINNESS FOR BEST RESULTS.
Makes 6
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1½ cups warm water (105° to 115°F)
½ teaspoon sugar
3½ cups bread flour