RED CURRY PARSNIP SOUP
Red Curry Parsnip 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.