Red Curry Parsnip Soup
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
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.