Monsoon Curried Parsnip Soup
Parsnips are an underrated root vegetable! Best picked after a frost they have a lovely sweetness that really comes out when roasted. We served this soup at one of Salt Spring’s Sip & Savour events.
This recipe works well really with any Monsoon Coast spice blend. We love Moghul Curry, Kowloon Curry, Moroccan La Kama. For a HOT curried soup try Tobago Habanero Curry or Durban Curry.
3 medium parsnips, peeled & chopped
1 medium carrot, peeled & chopped
4 TBL olive oil
2 tsp your favourite Monsoon Coast Curry
Salt to taste
2 TBL butter
½ small onion, chopped
2 more tsp of your favourite Monsoon Coast spice.
1 TBL grated fresh ginger
2 cloves garlic, minced
1 small apple, peeled, cored and chopped
2 cups vegetable stock
½ cup coconut milk
salt and pepper to taste
Squeeze of lemon to finish