This is for you, Jules.
Carrot and Parsnip Soup
(adapted from Good Friends Cookbook)
3 TBSP. butter
3 carrots, peeled and chopped (I use organic for this soup)
3 parsnips, peeled and chopped
1 Vidalia onion, peeled and chopped
2 potatoes, peeled and chopped
1 inch piece fresh ginger, chopped (or grated, if you keep it in the freezer)
1/2 tsp curry powder (or leave it out if you hate curry)
4 cups chicken stock
1/2 heavy cream
salt and pepper to taste
Garnish with fresh cilantro leaves, chopped (or parsley if you hate cilantro)
Melt butter in large saucepan, and add carrots, parsnips, onion, and potatoes. Cook over low heat for 15 minutes. Stir in ginger, curry and chicken stock. Bring to a boil, then reduce the heat and simmer for 30 minutes. Use a blender or hand blender (worth its weight in gold) to blend the soup until smooth. I usually reserve a small amount to keep a bit of chunkiness to it but you don't have to. Add cream and s/p, and keep it hot without boiling. Garnish with cilantro. Serve with Lottery Girl's featherlight potato rolls. If you have any left over, it's even better the next day.