Ingredients
- 2 tablespoon butter (or more butter if you want)
- 6 large parsnips, peeled and diced 1-inch cubes
- 2 medium potatoes, peeled and diced 1-inch cubes
- 1 medium onion, chopped
- 4 cloves garlic, slice each clove into fourths
- 7 cups chicken broth
- 1 teaspoon curry powder (or more if you want)
- 1/2 teaspoon ginger powder
- 3/4 cup light cream (or 1/3 cup heavy cream)
- Salt and freshly ground pepper, to taste
How to Make
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Step 1: Melt butter in a large saucepan. Add parsnips, potatoes, onions, and garlic. Cover and simmer gently, stirring until vegetables are softened and light golden.
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Step 2: When vegetables are a light golden, add in broth, curry, and ginger. Bring to a boil, reduce heat, cover, and simmer for 1 hour. Season with salt and pepper to you liking. Remove from heat. Let cool.
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Step 3: Purée mixture in a blender or food processor until smooth. Return to saucepan and reheat. Add cream and heat through over low heat; do not boil. Serve hot or cold (better served hot)
We hope you enjoy this recipe!
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