Preparation time: 15 minutes
Cooking time: 1 hour
- 400 g parsnip (3-4 roots)
- 400 g carrots
- 2 cloves of garlic
- 1 onion
- 2 shallots
- 0,5-1 tsp. Thai red curry paste
- 200 ml coconut milk
- 2 cubes of low fat chicken bouillon
- 1 tsp. coriander powder
- salt & pepper
- margarine (optional)
Clean the parsnip, the carrots, the onion and the shallots and gut in coarse pieces. Peel the cloves of garlic and cut in small pieces.
Put all vegetables you have just cut, the coriander and the cubes of chicken bouillon, into a pot and add 1 to 1,5 liter of water. The vegetables should be well covered with water. If your soup turns out to be to thick, you can still add water later.
Bring the soup to the boiling point. Then turn the heating lower, making sure the soup keeps boiling slowly. At that moment add 0,5-1 tsp. red curry paste, depending how spicy you want it to be.
When all vegetables are soft, about 45 minutes later, you can mix the soup with the blender. If the soup is thick, add more water to your liking.
Finish the soup by adding 200 ml coconut milk, salt and pepper.
Since I try to make my soup as low fat as possible, i don’t use fat at all (apart from the fat in the coconut milk). In case you aren’t trying to cut calories, then I would recommend to stew the onion, shallots, garlic and Thai curry a couple of minutes before adding the veggies, the stock and the water.
In case you don’t have any curry paste in the house, you can replace the punch with 0,5 tsp. cayenne pepper and you can add an Asian twist adding cumin. Enjoy.