Curried Parsnip Soup

By Tiller

Ingredients

• 4 parsnips, peeled and cut into large dice, to make 4 cups
• 1 tbsp veg oil
• 2 tbsp butter
• 1 cup chopped onions
• 1tbsp chopped ginger
• 1 tbsp med curry paste
• 1 apple such as Empire, peeled and chopped,
• to make 1 cup
• 5 cups chicken stock
• 1/2 cup coconut milk
• Salt to taste
• Apple Compote;
• 1 tbsp butter
• 1/2 tsp sugar
• 1/2 cup apples, diced in 1/4 inch pieces
• 1/2 tsp grated lime rind

Details

Servings 4

Preparation

Step 1

Preheat oven to 450*

Toss parsnips with veg oil, place on a baking sheet and bake for 15 to 20 minutes, stirring several times so that they brown evenly or until parsnips are browned but not fully cooked. Set aside.

Heat butter in a soup pot over med heat. Add onion and ginger and saute for 2 minutes. Add curry paste and stir together . Add apples and parsnips and cook another 2 minutes or until flavours have combined.

Add chicken stock and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until vegetable are soft.

Puree soup, add coconut milk and simmer for 5 minutes, thinning with a little water if needed. Season with salt to taste. Keep warm.

To make compote, heat butter in a skillet over med/high heat . Sprinkle in sugar and add apples. Cook until apples are slightly golden, about 4 minutes. Stir in grated lime rind. Garnish soup with apples..