1 medium onion peeled and roughly chopped.
1 garlic clove roughly chopped.
6 lager parsnips peeled and chopped.
1 tablespoon of curry powder of your choice
500 ml chicken stock
500 ml coconut cream
Salt and pepper
Extra Virgin Olive Oil
In a large saucepan lightly heat the EVOO and sauté the onion and garlic until translucent.
Add the curry powder, add extra EVOO if necessary and lightly fry to release the curry flavours.
Add the parsnips, stock, and coconut cream.
Bring to boil, the reduce to simmer and continue cooking until the parsnips are soft when pierced with a fork.
Take off the heat and allow soup to cool before pureeing to smooth paste.
Adjust the seasoning to your preferred taste.
Serve with crusty bread.
NOTE: Frying / Heavy Cooking - SP SP2 SE