Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, curried parsnip soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Curried Parsnip Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Curried Parsnip Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have curried parsnip soup using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Curried Parsnip Soup:
- Make ready 750 grams Parsnips
- Prepare 6 clove Garlic
- Make ready 1200 ml Vegetable Stock
- Prepare 4 cm Root ginger
- Get 1 can Coconut Milk
- Make ready 1 tbsp Thai Red Curry paste
- Make ready 2 tbsp Vegetable oil
Gently fry onion and parsnip in the butter in a saucepan over a medium heat until soft. When the onion and parsnip are soft, add the flour, curry powder and stock and continue to cook for a minute or two. Put your soup into a liquidiser, blender or food processor and whizz until smooth. Directions In a large saucepan, saute onion and carrot in butter until onion is tender.
Instructions to make Curried Parsnip Soup:
- Cut the parsnips into 2cm cubes, skin the garlic and finely chop the root ginger.
- Pre-heat the oven to 200C/400F/Gas 6. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 mins until golden
- Pour in half the stock, the coconut milk and curry paste and return to the oven for a further 20 mins until the vegetables are tender.
- Transfer to a liquidiser and blend until creamy and smooth. Add the remaining hot stock and the coriander and check the seasoning. Ladle into warm bowls and serve.
Put your soup into a liquidiser, blender or food processor and whizz until smooth. Directions In a large saucepan, saute onion and carrot in butter until onion is tender. Dice the parsnips, chop the onions and crush the garlic. Fry the onion in a little low calorie cooking spray until softened. Add the parsnips and stock to the pan and bring to the boil.
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