Judy’s wonderful Curried Parsnip Soup
Parsnip is one of the very few vegetables that has a taste that I can’t tolerate. So I almost missed out on an incredible dinner. Only because I love curry, did I dare to take the tiniest taste test. Now I’m hooked!
This meal was grown from Judy & Ann Margaret’s and Katywil’s gardens (well, not the coconut and curry).
Curried Parsnip Soup
4 cups peeled, cut up Parsnip (about 1 1/2 pounds untrimmed)
1 medium size Onion, chopped
1 lg. Clove Garlic, chopped
1T Coconut Oil
1T mild Curry*
4 cups Chicken or Vegetable Stock
1 cup Coconut Milk
Sea salt to taste (optional)
1. Peel and chop parsnip, set aside
2. Peel and chop onion and garlic (keep separate)
3. Melt Coconut oil in 2-4 qt soup pot. Add chopped onions and saute several minutes.
4. Add chopped garlic and curry powder. Stir well to distribute curry. Saute severalminutes more keeping an eye on it and stirring frequently so no burning occurs.
5. Add stock and chopped parsnip, bring to boil, turn heat down to medium-low, coverand simmer about 25 min. or until parsnips are soft.
6. Remove from heat. Allow to cool slightly, then wither transfer to a blender or use astick blender to make a creamy soup.
7. Add coconut milk; if serving right away return to soup pot to heat through. Add salt totaste.
* this amount gives a very low key curry flavor in background and not a lot of heat. Feel free to use a hotter curry or and/or adjust amount to your taste.