*****February 2021 "HSN Dinner at Home" winner*****

4 Parsnips, peeled and sliced
2 medium Potatoes, peeled and cubed
1 large Onion, chopped
1 Garlic clove, minced
4 TBSP Butter (or margarine or oil)
1 tsp Curry Powder
1/2 tsp Ginger Powder
6 cups stock, of choice
1/2 cup half-and-half, or heavy cream
Salt and Pepper to Taste
Parsley, finely chopped as garnish

Melt Butter in a good-sized soup pot and add vegetables.  Sauté lightly 2 to 3 minutes.  Sprinkle in curry and ginger and stir in thoroughly.  Add stock and bring soup to boil.  Lower to simmer, uncovered for 30 mins.  Blend soup in a blender or food processor until thick and creamy, and then return to the pot.  Reheat soup, add half-and-half and seasonings, and stir well.   Add more curry to taste.  Do not let soup come to a second boil.  Serve the soup hot with Parsley garnish. Serves 6-8.