Vickys Thick & Creamy Curried Parsnip Soup

• 30 grams sunflower or olive spread/butter
• 750 grams parsnips, chopped
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 tsp mild curry powder
• 1800 ml vegetable or chicken stock
• 200 ml coconut cream
• 1 fresh chives to garnish

1. Melt the butter in a large saucepan then add the parsnips, onion and garlic.
2. Cook over a medium-low heat until the onion is softened but not coloured
3. Sprinkle the curry powder in and stir for a minute before adding the stock
4. Bring to the boil then cover and simmer for 15 - 20 minutes until the parsnip is cooked through
5. Put the whole lot through a blender and puree smooth.
6. Pour back in the pan and season to taste with salt & pepper, add more curry powder if you like
7. Keep warm and stir the cream in just before serving
8. Garnish with some chopped chives

sunflower, parsnips, onion, clove garlic, curry powder, vegetable, coconut cream, fresh chives

Taken from cookpad.com/us/recipes/351772-vickys-thick-creamy-curried-parsnip-soup (may not work)