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Red Curry Parsnip Soup


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Member since 2007

Serves 8 | Prep Time 25 | Cook Time 50

Ingredients

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.


Pairs Well With


Notes

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.

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