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Curried Carrot & Parsnip Soup

Nutrition per serving    (USDA % daily values)
CAL
141
FAT
22%
CHOL
4%
SOD
10%

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Ingredients for 4 servings

yogurt (optional) or sour cream (optional)

1 1/2 cups parsnips , chopped

3 teaspoons curry powder

salt (optional)

1 tablespoon olive oil

3 cups stock (chicken or vegetable)

pepper (optional)

1 small onion , chopped

1 1/2 cups carrots , chopped

2 tablespoons flour

1 tablespoon butter

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