« Golden root and squash soup | Main | Quotidian day 74: white on white »

February 20, 2011

Red thai spiced roasted parsnip soup

1 large onion
3 cloves garlic
2lbs parsnips, peeled and cut into chunks
Red thai paste (to taste) I like to use about half of a tub of Thai Taste Gang Ped red curry paste
1 litre vegetable stock
1 16oz tin of coconut milk (don't use the reduced fat one)
Olive oil
Basil, mint and lime wedges to serve

  1. Sweat the onions and garlic in oil until soft.
  2. Add the curry paste and a couple of tablespoons of coconut milk.
  3. Fry gently for a couple of minutes to cook the paste.
  4. Set aside
  5. Roast the parsnips until soft and golden.
  6. Remove from the oven, drain and add to the spice mix.
  7. Add stock and coconut milk.
  8. Blend until smooth.
  9. Bring to boil and simmer for 10 minutes or so.
  10. Serve strewn with chopped mint and basil leaves, with a couple of lime wedges on the side.
  11. You can add soy sauce, ketjap manis, dried chilli flakes, slices of fresh chilli, chopped coriander - whatever takes your fancy.
A spicy winter warmer.

Posted by glittrgirl at February 20, 2011 4:19 PM

Comments

Post a comment

Thanks for signing in, . Now you can comment. (sign out)

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


Remember me?