• Cooking Time: 50
  • Servings: 8
  • Preparation Time: 25


I decided several months ago to grow some parsnips because they can be a good addition for making a really nice stock, or for roasting to add flavor to gravy. Now that they're ready to harvest, I have so many that I decided there has to be something more to do with them. I ate at a Thai restaurant yesterday, so the idea of curry came to mind. Here's what I came up with.


  • 2 Tbsp peanut oil
  • 1 medium onion, chopped
  • 5 garlic cloves, finely chopped
  • 1 Tbsp Fresh Ginger, finely chopped
  • 1 1/2 lbs Parsnips, pealed, cored, diced
  • 1 can, Coconut milk
  • 2 cans, Chicken Stock
  • 3 Tbsp red curry paste, or to taste
  • salt and pepper


  • Heat peanut oil over medium heat in a large pot. Add the onion, garlic and ginger and saute for 10 minutes until the onion is translucent.
  • Add parsnips, coconut milk, chicken stock and red curry paste.
  • Bring to a boil, then reduce to simmer for 30 minutes.
  • Using a immersion blender or regular blender, puree soup.
  • Salt and pepper to taste.

Categories: Bisque/Cream  Soup 
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