Creamy curried parsnip and coconut soup, by Mary


This is really fragrant and can be tweaked a bit with more or less of the spices.  It will provide four small mugs or two large bowls; or double it up, and freeze for another day!

Ingredients

Spoon of good olive oil
1 large garlic clove minced/grated
1 tsp tumeric
1/2 tsp cumin
1/2 tsp coriander
Small pinch of cayenne pepper or cinnamon (or both)
1 dessert spoon grated ginger
Salt and pepper
1 small finely chopped onion
3 medium sized scrubbed parsnips (not necessary to peel)
500 ml boiling water
50 grams grated creamed coconut
Otional topping is a spoon of thick yoghurt or creme fraiche and flaked lightly toasted almonds and a small sprinkle of coriander.

 

Method

Heat your chosen oil in  pan (suggest olive or coconut oil) on a low heat, gently fry all the spices and ginger for a minute or so before adding in the chopped up parsnips, onions and mixing it all together. Now add the water and creamed coconut and simmer gently with a lid for around 15 minutes, testing to see if the parsnips are soft.
Using a blender, or soup stick, purée the soup to a smooth consistency adding a little extra water if it’s too thick

Season to taste and serve with a dollop of yoghurt or crème fraiche and a few dry toasted flaked almonds and a sprinkle of coriander if you like that.

Share if you like!Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Email this to someone
email
This entry was posted in recipe, Uncategorized and tagged . Bookmark the permalink.