Curried Parsnip Soup

• 3 tablespoons oil
• 2 onions, chopped
• 2 stalks celery, thinly sliced
• 1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling
• 2 garlic cloves, minced
• 2 tablespoons good curry paste (I like Pataks or Sharwoods) or 1 tablespoon curry powder (I like Pataks or Sharwoods)
• 1 teaspoon turmeric (optional)
• chili flakes, to taste (optional)
• 2 bay leaves
• 1 12 lbs parsnips, peeled and roughly chopped
• 6 cups vegetable stock (or water and a veggie bouillon cube )
• salt and pepper

1. In a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes.
2. Add ginger, garlic, curry chili flakes and turmeric, cook two minutes more.
3. Add parsnips, bay leaves and stock.
4. Bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes.
5. Remove bay leaves and ginger chunks.
6. Puree with a stick blender (or in batches in a food processor).
7. If it does seem too thick, add a little broth or water.
8. Adjust salt and pepper to taste.

oil, onions, stalks celery, gingerroot, garlic, curry, turmeric, chili flakes, bay leaves, parsnips, vegetable stock, salt

Taken from www.food.com/recipe/curried-parsnip-soup-292366 (may not work)