Curried Parsnip and Pear Soup

Ingredients

• 1 lb parsnip, chopped
• 1 lb carrot, chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 pear, peeled and chopped
• 6 cups sodium-free vegetable broth
• 14 ounces evaporated skim milk
• 1 teaspoon curry powder
• 1/2 teaspoon fresh ground white pepper
• 1/2 teaspoon nutmeg, freshly grated if possible

Directions

1. 1

   In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.

2. 2

   Bring to a boil.

3. 3

   Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.

4. 4

   Discard bay leaf.

5. 5

   Stir in evaporated milk, curry powder, pepper and nutmeg.

6. 6

   Puree in blender until smooth.