Recipes

Red Curry Parsnip Soup

Bisque/Cream  Soup 

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

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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