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Curried parsnip soup

By March 27, 2020 , ,

Parsnips are one of the few root vegetables that always seem to be available year round. Many of us will just boil or roast them, but they go so well with aromatic spices. I like to use madras spices for this recipe, but a generic curry powder will do just as well. 

2 parsnips finely chopped
5 small potatoes finely chopped
2 cloves garlic finely chopped
1 large onion finely chopped
500ml chicken or veg stock
15g Madras curry powder
5g cumin
5g garam masala
2g chilli powder
10g oil
100ml coconut milk or cream
10ml lemon juice
Salt to taste

Fry off the onions and garlic in the oil until soft
Add the spices and cook for 5 minutes
Throw in all the ingredients bar the lemon juice, coconut milk and salt
Cook for 30 minutes on a medium heat
Once cooked blend until smooth
Add the coconut milk, lemon juice and stir well
Season to taste with salt

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