Creamy Broccoli Parsnip Soup with a Considerable Kick of Curry

From A-Z cookbook. Makes 5 servings. Recipe contains dairy.

Ingredients:

• 2 T. butter
• 3/4 C. chopped onions
• 4 C. vegetable stock
• 2 C. chopped parsnips
• 3 1/2 C. coarsely chopped broccoli

Steps:

1. Melt butter in saucepan over medium flame.
2. Add onions and cook, stirring occasionally, until tender, 6-8 minutes.
3. Add stock and parsnips. Bring to simmer, cover, and cook gently until parsnips are nearly tender, 5-6 minutes.
4. Stir in broccoli, curry paste, and cumin; cook until broccoli is tender, 5-6 minutes.
5. Partially puree the mixture, so that some small chunks remain suspended in a smooth base. Stir in milk and season with salt and pepper.