Ingredients
600g\1 1\2 lbs parsnips
1 large potato
1 shallot, chopped
1 tablespoon butter
2-3 teaspoons mild curry powder
1000ml \ 4 cups vegetable stock
100ml \ 7 tablespoons cream
cayenne pepper
1 tablespoon toasted sesame seeds
to garnish:
coriander (cilantro) leaves
Method
Peel and dice the parsnips and potato.
Heat the butter in a large pan and cook the shallot until soft.
Add the diced parsnips and potato and stir in curry powder.
Cook for 2 minutes.
Stir in the vegetable stock and simmer gently, stirring occasionally, for about 30 minutes.
Add the cream and puree to the soup.
Return to the pan and simmer to reduce slightly, or add a little more stock as necessary.
Season to taste with salt and cayenne pepper and ladle into bowls.
Garnish with cayenne pepper and semame seeds and serve sprinkled with freshly chopped coriander (cilantro) leaves.
Acicia Foods 