Curried parsnip soup

Curried parsnip soupAustralian House & Garden
1H 15M
1H 35M



1.Heat oil in a large, deep saucepan over moderately low heat. Add all spices, onion and celery, and cook for 15 minutes, or until onion and celery are soft.
2.Stir in parsnip and coconut milk, and season, Stir in water (if needed, add more to just cover). Add herb bundle and bring to a simmer. Cover and cook for 40 mins, or until parsnip is tender. Check seasoning and puree.
3.To serve, sprinkle with sumac, drizzle with honey (if liked), squeeze over lemon juice and serve with pappadams.

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