We don't usually think of parsnips as colorful. When fresh pomegranate seeds and cilantro are showered on this mildly spicy, coconut-scented soup, however, the visual appeal rises dramatically. Each bite includes a lovely acidic accent.
| Prep Time: | 40 min |
| Total Time: | 40 min |
| Category: | Soups and Stews |
| Yield: | 24 (8-ounce) portion |
Preparation
1. In a large stockpot, heat oil over medium heat. Add onions and garlic and gently saute until onions are translucent and lightly browned, stirring occasionally, about 8 minutes. Stir in ginger and garam masala and cook for 1 minute longer.
2. Add butter and parsnips to the pan, turning to coat them well. Cook for 2 minutes, pour in the stock and bring to a boil. Reduce heat to a simmer, cover the pan, and cook until parsnips are tender when pierced with a knife, 25 to 30 minutes.
3. Transfer mixture to the jar of an electric blender or food processor and puree until smooth. Return to the pan, stir in coconut milk, about a tablespoon of salt and 1 teaspoon white pepper. Adjust seasonings as desired.
4. To serve: Ladle a cup of soup in each bowl. Add a generous pinch of cilantro leaves and about 1 teaspoon of pomegranate seeds.
2. Add butter and parsnips to the pan, turning to coat them well. Cook for 2 minutes, pour in the stock and bring to a boil. Reduce heat to a simmer, cover the pan, and cook until parsnips are tender when pierced with a knife, 25 to 30 minutes.
3. Transfer mixture to the jar of an electric blender or food processor and puree until smooth. Return to the pan, stir in coconut milk, about a tablespoon of salt and 1 teaspoon white pepper. Adjust seasonings as desired.
4. To serve: Ladle a cup of soup in each bowl. Add a generous pinch of cilantro leaves and about 1 teaspoon of pomegranate seeds.
Ingredients
* 2 ounces canola oil
* 12 ounces chopped onions
* 3/5 ounce garlic, chopped
* 1½ ounces fresh ginger, finely chopped
* 3 tablespoons garam masala
* 2 ounces unsalted butter
* 4½ pounds parsnips, peeled and coarsely chopped
* 3 quarts vegetable stock
* 3 pints canned coconut milk
* Salt and white pepper, to taste
* ½ cup cilantro leaves, coarsely chopped
* ½ cup fresh pomegranate seeds
* 12 ounces chopped onions
* 3/5 ounce garlic, chopped
* 1½ ounces fresh ginger, finely chopped
* 3 tablespoons garam masala
* 2 ounces unsalted butter
* 4½ pounds parsnips, peeled and coarsely chopped
* 3 quarts vegetable stock
* 3 pints canned coconut milk
* Salt and white pepper, to taste
* ½ cup cilantro leaves, coarsely chopped
* ½ cup fresh pomegranate seeds
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