Soup, Soup I Can't Get Enough

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.

Add apples, chicken broth and cumin. Bring to boil. Reduce heat to medium-low; simmer uncovered for 20 minutes.

Working in batches, puree soup in blender until smooth. Return to pot. Add cream and salt and pepper to taste.

Serve with Grandma's cornbread.