Curried Parsnip Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons oil
• 2 onions, chopped
• 2 stalks celery, thinly sliced
• 1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling
• 2 garlic cloves, minced
• 2 tablespoons good curry paste (i like pataks or sharwoods) or 1 tablespoon curry powder (i like pataks or sharwoods)
• 1 teaspoon turmeric (optional)
• chili flakes, to taste (optional)
• 2 bay leaves
• 1 1/2 lbs parsnips, peeled and roughly chopped
• 6 cups vegetable stock (or water and a veggie bouillon cube )
• salt and pepper

Recipe

• 1 in a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes. add ginger, garlic, curry chili flakes and turmeric, cook two minutes more.
• 2 add parsnips, bay leaves and stock. bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes. remove bay leaves and ginger chunks. puree with a stick blender (or in batches in a food processor). if it does seem too thick, add a little broth or water. adjust salt and pepper to taste.