Curried Parsnip Soup
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 44.37 ml oil
- 2 onions, chopped
- 2 stalk celery, thinly sliced
- 1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling
- 2 garlic cloves, minced
- 29.58 ml good curry paste (I like Pataks or Sharwoods) or 14.79 ml curry powder (I like Pataks or Sharwoods)
- 4.92 ml turmeric (optional)
- chili flakes, to taste (optional)
- 2 bay leaves
- 680.38 g parsnips, peeled and roughly chopped
- 1419.54 ml vegetable stock (or water and a veggie bouillon cube )
- salt and pepper
directions
- In a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes. Add ginger, garlic, curry chili flakes and turmeric, cook two minutes more.
- Add parsnips, bay leaves and stock. Bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes. Remove bay leaves and ginger chunks. Puree with a stick blender (or in batches in a food processor). If it does seem too thick, add a little broth or water. Adjust salt and pepper to taste.
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RECIPE SUBMITTED BY
I am a chef; I have interests in art, architecture, chemistry and history. I also like to shop, boss people around and make lists compulsively, so this was a natural choice of careers. I'm also a complete food nerd and book-junkie, so you can guess what fills my shelves.