Recipe - Parsnip Soup

2 md Onions; peeled and cut or sliced up
1 Clove garlic; peeled and
crushed
1 tablespoon Light vegetable oil
2 teaspoon Curry powder
1 teaspoon Cumin
700 g Parsnips; (4 large
parsnips),
; peeled and chopped
300 g Pumpkin; peeled and chopped
2 lg Ripe tomatoes; skinned and
chopped
6 cup Water
1 lg Granny Smith apple
1 150 gram can coconut milk

Put onions and garlic into a large saucepan with vegetable oil and cook
over a low heat for about 5 or 10 minutes, stirring often. Add curry powder
and cumin and cook a few minutes longer to release the flavour of the
spices. Add parsnips, pumpkin, tomatoes and water. Peel and core apple,
then chop roughly and add to the saucepan then cover pot loosely with a lid
and simmer for about 45 minutes or until vegetables are very soft. Puree
with a food processor then reheat the soup, adding coconut milk. Season
with salt, pepper and a pinch sugar to taste. Serve the soup hot and
garnish with fresh coriander leaves, or alternatively use chopped chives or
mint. Accompany with Naan bread or crisp pappadums. Serves 6 to 8

Converted by MC_Buster.

Per serving: 1092 Calories (kcal); 40g Total Fat; (30% calories from fat);
20g Protein; 185g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food
Exchanges: 8 Grain(Starch); 0 Lean Meat; 5 One half Vegetable; 1 One half Fruit; 7
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.