Curried Parsnip Soup

Name: Curried Parsnip Soup
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 750 grams Parsnips; 6 clove Garlic; 1200 ml Vegetable Stock; 4 cm Root ginger; 1 can Coconut Milk; 1 tbsp Thai Red Curry paste; 2 tbsp Vegetable oil

Chris @catharsisjelly

Curried Parsnip Soup

Chris @catharsisjelly

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Ingredients

30 mins

6 servings

750 gramsParsnips
6 cloveGarlic
1200 mlVegetable Stock
4 cmRoot ginger
1 canCoconut Milk
1 tbspThai Red Curry paste
2 tbspVegetable oil

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Steps

30 mins

1

Cut the parsnips into 2cm cubes, skin the garlic and finely chop the root ginger.
2

Pre-heat the oven to 200C/400F/Gas 6. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 mins until golden
3

Pour in half the stock, the coconut milk and curry paste and return to the oven for a further 20 mins until the vegetables are tender.
4

Transfer to a liquidiser and blend until creamy and smooth. Add the remaining hot stock and the coriander and check the seasoning. Ladle into warm bowls and serve.