A warm and comforting soup featuring a blend of root vegetables and aromatic spices.
Peel and finely chop the onion.
Chopping the onion finely ensures it cooks evenly and blends smoothly.
Peel and cut the parsnips and carrots into evenly sized pieces.
Uniform pieces help the vegetables cook evenly.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot before adding the vegetables to enhance their flavor.
Add the onion, parsnips, and carrots to the saucepan and cook, stirring occasionally, until they start to soften.
Stirring occasionally prevents the vegetables from sticking to the pan.
Stir in the curry powder and cook for another minute to release its aroma.
Cooking the spices briefly enhances their flavor.
Pour in the vegetable stock and milk, and season with salt and pepper to taste.
Adding the liquids gradually helps to mix them evenly.
Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
Simmering gently prevents the soup from boiling over.
Allow the soup to cool slightly, then blend until smooth.
Blending in batches can prevent spills.
Reheat the soup gently before serving.
Stirring while reheating ensures even warming.
