Curried Parsnip Soup
1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, chopped
1 1/2 tablespoons curry powder
1 pinch of cumin
6 cups low-salt chicken broth
6-7 medium parsnips, peeled and cut
2-3 medium carrots, peeled and cut
2 medium apples, peeled and cut
2/3 cup of cream
1-2 shots of hot sauce
Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes.
Add curry powder; stir 30 seconds.
Add parsnips and carrots let saute for 5-10 minutes until tender. Add salt and pepper.