Curried Parsnip Soup

By Beth on 20/01/2016 in

This is one of Lee's favourite soups. It's warming and hearty, perfect for supper or after a cold winter walk, and is great for making in the slow cooker.

Ingredients

1large onionpeeled and diced
600g parsnippeeled and chopped
1tbsp olive oil
1large carrotpeeled and chopped
1/2tsp curry powderadd more if you prefer a stronger curry flavour
1/2tsp tumericground
pinch chilli powderoptional
small handful dessicated coconut
knob butteryou can use 1/2 a can of coconut milk instead of the butter and coconut
300ml stockvegetable or chicken
pinch salt
pinch pepper

Instructions

Fry the spices and onion in the olive oil until they start to colour.
Add the rest of the ingredients and simmer until the vegetables are tender.
Blend and season with salt and pepper to taste.

Recipe Notes

Serve with crusty bread or shredded, fried, garlicky greens on top.

INFORMATION

CourseLunch, Starter

Servings
Units
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