Name: Curried Carrot and Parsnip Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 cups roasted vegetables (from oven roasted carrots and parsnips on this site); 2 cups vegetable stock (divided); 1 cup unsweetened applesauce; 1/2 onion (cut into large dice); 1/4 teaspoon curry powder (I used hot curry for some spice, but you can use sweet curry as well); 1 tablespoon olive oil