Curry Parsnip Soup

If you’ve never tried parsnips before, parsnip soup is an easy introduction. Blended up, it’s super creamy without a drop of cream, which makes my belly happy on several levels. Give it a try—it’s guaranteed super delicious or your money back. For more moving pictures of food being made, check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552


ingredients:

1 lb PARSNIPS (chopped for soup)
1 large POTATO (chopped for soup)
1 medium ONION (chopped)
2 Tbsp OLIVE OIL
1 Tbsp CURRY POWDER
1 tsp CUMIN POWDER
1 tsp CORIANDER POWDER
2 cups BROTH (chicken or vegetable)
2 cups WATER
SALT (to taste)
CORIANDER LEAVES (chopped, garnish)

directions:
In a soup pot, heat olive oil on medium high heat and add onions and cook for 1 minute. Add parsnips and potatoes and continue cooking until the onions are soft. Add curry, cumin, and coriander powder and mix well. Add 4 cups of liquid— ½ broth and ½ water . Bring contents to a boil, add salt, then reduce heat to low, cover, and simmer for 30 minutes. After a half hour the parsnips and potato should be quite tender. For a creamy texture, blend soup as desired—no milk or cream are needed. I like to leave a few chunks of potato unblended, and garnish with chopped coriander leaves.

Bon appétit!

Samba Sting by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.incompetech.com/m/c/royalty-free/index.html?genre=Stings&page=1