More Great Recipes: Bisque/Cream | Soup

Red Curry Parsnip Soup

User Avatar
Member since 2007
No Video

Serves 8 | Prep Time 25 | Cook Time 50

Why I Love This Recipe

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.

Ingredients You'll Need

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.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies