CURRIED PARSNIP SOUP

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Curried Parsnip Soup image

This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.

Provided by Geema

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon butter
1 red onion, chopped
4 parsnips, peeled and chopped
1 apple, peeled, cored and chopped
2 garlic cloves, crushed
2 teaspoons garam masala
1/2 teaspoon chili powder
1 tablespoon flour
3 1/2 cups vegetable stock
1 lemon, juice and rind of, grated
salt and pepper

Steps:

  • Heat the oil and butter in a large pan until the butter has melted.
  • Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
  • Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
  • Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
  • Stir in the stock and lemon rind and juice, then bring to a boil.
  • Reduce the heat and simmer for 20 minutes.
  • Puree the soup in a blender or food processor, being careful not to splash the hot soup.
  • Heat the soup through until piping hot.
  • Season to taste with salt and pepper.

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