Curried PARSNIP SOUP Refined With Coconut Milk | I COOK 4 U

Roasting the ingredients gives them a really intense flavor. A wonderfully rich taste!



INGREDIENTS:


- 5 pcs parsnip + 1 extra for garnishing
- 1 white onion
- 1 tsp curry powder
- 1-2 tbsp olive oil
- salt upon need




INSTRUCTIONS:


Parsnip:


Wash and peel the parsnip, cut coarsely and place in a baking tray with parchment paper.


Peel, slice garlic and onion coarsely and add to the tray. Sprinkle with salt, curry powder and 1 tbsp of olive oil, then toss everything together until the vegetables are fully coated with oil.


Preheat the oven to 180°C (350°F) and roast for 30 minutes or until golden brown and soft.


Garnish:

Cut parsnip in half lengthwise, then into thin slices. Start with the flat end of the parsnip, then peel all the way to the end.


Preheat pan to medium heat and add 1 tbsp of oil.


Fry gently, until they are just turning golden brown, watch carefully as they can burn immediately, then set aside.


Roasted parsnip, transfer into the blender, add 500 ml of water and puree until smooth.


Add additional 500 ml of water and 1/2 cup of coconut milk. Blend again until smooth.


Transfer into a cooking pot, simmer over a low heat until ready to serve. If necessary add a little more seasoning.


Put the soup in a bowl and garnish with the fried parsnip - enjoy!