Curried Parsnip Soup

• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground caraway
• 1 piece (2 inches) ginger, finely chopped
• 1/4 tsp red pepper flakes
• None None Good pinch ground cloves
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 2 medium onions, sliced
• 3 sticks celery, sliced
• 1 1/2 lbs parsnips, peeled and chopped
• 1 can (14 oz) coconut milk
• 6 sprigs fresh thyme
• 2 None bay leaves
• None None Good pinch sumac, to serve
• None None Drizzle of honey, to serve (optional)
• None None Squeeze of lemon juice, to serve

1. Heat oil in a large, deep saucepan on medium-low heat. Add spices, onion and celery and cook for 15 mins, or until onions and celery are soft.
2. Stir in parsnips and coconut milk and season. Stir in 1 1/2 quarts water (if needed, add more to just cover parsnips). Tie the thyme and bay leaves into a bundle; add to the pan. Bring to a simmer. Cover and cook for 40 mins, or until parsnips are tender. Puree in a blender. Season to taste.
3. Sprinkle with sumac, drizzle with honey, if desired, squeeze lemon juice over and serve.

vegetable oil, ground cumin, ground caraway, ginger, red pepper, ground cloves, turmeric, garam masala, onions, celery, parsnips, coconut milk, thyme, bay leaves, sumac, drizzle of honey, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/32581 (may not work)