Soup #3 Curried Parsnip Soup

This soup is surprisingly sweet and deeply exotic.  We ate some two days later and it was even better.


Curried Parsnip Soup
Serves 4

1 T. garlic oil or olive oil
1 T. butter
1 red onion, chopped
3 parsnips, chopped (about 4 c.)
2 garlic cloves, minced
2 tsp. garam masala or curry ( with a cinnamon and a dash of cloves)
1/2 t. chili powder
4+ c. broth
grated zest and juice of one lemon
salt and pepper
lemon zest to garnish

1. Cook onions, parsnips and garlic in melted butter and oil, stirring frequently,  for about 5-7 minutes or until the vegetables are soft, but not colored.
2. Add garam masala (or curry mixture) and chili powder and cook, stirring constantly, for 30 seconds.
3. Stir in broth, lemon zest and lemon juice and bring to a boil.  Reduce the heat and simmer from 20 minutes.
4. Cool slightly and blend half mixture until smooth.  Reheat soup for 2 minutes or until piping hot.
5.Season to taste with salt and pepper.  Garnish with lemon zest just before serving.

Notes:
-I used orange zest (being the only zest on hand) and it was yummy!
-As I said above, it tastes better as it sits in its own juices.  :D