Parsnips are an underrated root vegetable! Best picked after a frost they have a lovely sweetness that really comes out when roasted. We served this soup at Salt Spring's 2013 Sip & Savour Grazing Event.
3 medium parsnips, peeled & chopped (1 1/2 cups)
1 medium carrot, peeled & chopped (1/2 cup)
1 tbsp olive oil
1 tsp Moghul Curry
salt to taste
1 tbsp butter
1/2 small onion, chopped (1/2 cup)
1 tbsp grated fresh ginger
1-2 tsp Moghul Curry
1/2 small apple, peeled, cored and chopped, (1/2 cup)
2 c vegetable stock
1/4 c coconut milk
salt and pepper to taste
Preheat oven to 400. Peel the parsnips and carrots and cut into even sized chunks. In a bowl, mix together olive oil, 1 tsp Moghul Curry and a pinch of salt. Toss parsnips and carrots in the mixture. Place on a parchment lined baking sheet and bake for 20-25 minutes until soft but not fully cooked.
Meanwhile, peel and chop onion, ginger and apple. Melt butter in a saucepan, add onion and sauté on medium-low heat for 10-15 minutes. Add ginger and cook another 2 minutes. Add 1-2 tsp Moghul Curry, roasted vegetables and apples; stir to combine then add vegetable stock. Bring to a simmer and cook 20-25 minutes until vegetables are cooked through. Puree with a hand blender, add salt and pepper to taste.
Before serving stir in 1/4 cup coconut milk and heat through. Thin with a little water if desired.