Author Notes
A delicious and creamy soup of carrots, parsnips and onion with a little curry and ginger and some coconut milk to round things out. —beetsandbluecheese.com
Ingredients
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1 1/2 tablespoons
butter
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2 tablespoons
olive oil
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1
medium onion, roughly chopped
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1 1/2 pounds
parsnips, roughly chopped
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1 1/2 pounds
carrots, roughly chopped
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4
cloves garlic, minced
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3 tablespoons
freshly grated ginger
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3 teaspoons
Madras curry powder
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4 cups
chicken broth
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1/2 teaspoon
pink salt
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1/4 teaspoon
ground black pepper
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1 14 ounces
can lite coconut milk
Directions
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Heat butter and oil in a Dutch oven over medium-low heat. Add the onion, garlic, ginger and curry powder and cook 7-10 minutes or until the onion is translucent, stirring frequently.
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Add the chopped parsnips, carrots and broth and bring to a boil. Reduce heat and allow to simmer 45-50 minutes or until the vegetables are cooked through.
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Use an immersion blender to process the soup to a smooth consistency. Add the coconut milk, season with salt and pepper and serve.
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