Turnip & Leek Soup

1 Tblsp. olive oil
2 leeks, white and green parts washed and sliced
2 c. onion, diced
1/2 tsp. curry sea salt (or kosher salt)
3 Tblsp. minced garlic
2 large turnips (about 1 pound); peeled & diced into cubes (or potatoes)
4 c. chicken stock
3 tsp. dried rosemary

Add oil to a preheated heavy stock pot. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for another minute. Add turnips, stock & rosemary; bring to a boil & cover. Reduce heat to simmer. Cook for about 20 minutes or until parsnips are fork tender. (since I am using blanched turnips from my freezer cooking time will vary.) Using an immersion blender, blend soup until smooth. Let simmer and serve warm.