Spiced Parsnip Soup (68 kc per cup)

4 c. veggie broth*
1 c. water
740 g parsnips (1.6 lbs)
1 large onion (about 2c)
1 inch ginger, chopped
3 gloves garlic, chopped
1 tsp each: cumin, turmeric, chili powder, cardamon
S&P
juice of 1.5 lemon

Sautee onion garlic ginger.  Add the rest. Cover and simmer for 15 or until everything is nice and soft. Use a hand blender and puree everything (you can use whatever method to puree of course, but the hand blender makes this a snap!). At your lemon just before serving.

*You can also use fat free chicken broth if you so desire.