6 cups vegetable stock*
2 tbsp curry powder (or to taste)
1 tsp cumin
1 dash salt
optional: extra pear for garnish
*Check out the great stocks and broths from our community partner, Pacific Foods
Toss parsnip, pears and onions with olive oil and 1 tbsp curry powder and roast in 425°F oven.
Cook until soft, approximately 45 minutes, stirring often to prevent burning or sticking.
When done, cool and purée in small batches in a food processor with 2 cups of vegetable stock until smooth.
Transfer to soup pan, add balance of vegetable stock, curry powder, cumin and heat through. Add salt to taste and serve.
If you like your soup silky smooth, pour through a mesh strainer, heat again and serve.
Recipe Courtesy of Christine Renaud of Christine’s Vegan Kitchen.