Curried Parsnip Soup.
2009 August 13
It’s winter down here, even if we’ve been spoilt with some sunshine over the last few days. Still quite cold though and with uninsulated homes and no central heating a hot soup is worth a million dollars at some days. This recipe from Bill Granger is super quick and super yum. But I might need to get a new blender as the curry paste has turned mine into a weird looking yellow something. Well, it was worth it.
Enjoy and I hope it heats up my friends from the southern hemisphere.
Curried Parsnip Soup.
Serves: 3
Source: ‘Holiday’ by Bill Granger
Ingredients:
1 tsp canola oil
1 onion
2 tbsp korma curry paste
750 g parsnip
750 ml vegetable stock
100 ml coconut milk
1 tbsp coriander, fresh
Sea salt
Black pepper
Directions:
- Peel and roughly chop onion and parsnip.
- Heat oil in a large saucepan over medium heat. Add onion and cook for 5 – 6 minutes until soft.
- Add curry paste and cook for 1 – 2 minutes until fragrant.
- Add parsnip and hot stock and bring to boil. Reduce heat to low, cover and simmer for 20 minutes, until parsnips are tender.
- Blend soup until smooth. Add coconut milk and stir over low heat until heated through.
- Stir in coriander and season to taste.
