Parsnip Soup

This Parsnip soup recipe is Kaufmann 1 approved and will make about 4 servings.

Ingredients:

2 Tbsp extra-virgin olive oil
1 lb parsnips (peeled & chopped) (about 3 cups)
½ lb carrots (peeled & chopped) (about 1 cup)
4 to 5 garlic cloves (minced)
2 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
½ tsp salt (or more depending on taste)
2 cups water
1½ cups low-sodium chicken broth
14 oz can unsweetened coconut milk (or unsweetened coconut cream)
1 Tbsp fresh lemon juice
Freshly ground pepper

Directions:

In a large saucepan, heat the olive oil over medium heat.  Add the parsnips, carrots and garlic.  Cook until slightly golden, about 5 to 7 minutes.

Add the garam masala, cumin, turmeric and salt.  Cook, stirring, until fragrant, about 1 minute.

Add the water, chicken broth and coconut milk.  Bring to a simmer and cook until the vegetables are soft, about 20 minutes.

Purée the parsnip soup with an immersion blender. (or “Carefully”, in batches, in a blender until very smooth.)

Stir in the lemon juice and season with pepper and more salt if needed.

Serve topped with fresh chopped parsley, if desired.

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