Parsnip Soup With Ginger Coconut Milk Food

PARSNIP SOUP WITH GINGER & COCONUT MILK

Steps:

• In a large pot, melt butter and saute onion until translucent.
• Add water, parsnips, can vegetable bullion cubes and bring to a boil.
• Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
• Puree in a blender or food processor.
• Add ginger, salt, and milk to the blender. Puree until smooth.
• Return to pot. Add coconut milk and warm to serve.

GINGER CARROT PARSNIP SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
• Add garlic and ginger, sautee for another minute.
• Add spices and stir to coat.
• Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
• Puree mixture in a blender or food processor.
• Return to saucepan and slowly stir in coconut milk over medium heat.
• Add lemon juice, salt, and pepper to taste.

CREAMY PARSNIP WITH GINGER SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.