The parsnips in this soup give it an earthy flavor that is well balanced by the creaminess of the coconut milk. Even my pickiest eaters liked it.
- 1 Tbsp oil -
- 2 tsp chopped garlic -
- 2 large leeks, finely sliced -
- 5 large carrots, diced (about 1 1/2–2 cups) -
- 2 large parsnips, diced (about 1 1/2 cups) -
- 5 cups vegetable or chicken stock -
- 1/4 tsp ground ginger -
- kosher salt and black pepper, to taste -
- 1 14-oz can (400 g) coconut milk -
- 2 cloves garlic, halved -
- generous sprig of fresh thyme -
- toasted pumpkin seeds, for garnish -
1. In a large pot, heat the oil and sauté the chopped garlic and leeks until soft. Add the carrots and parsnips, and sauté until they begin softening, about 7–10 minutes. Add the stock, ginger, salt, and pepper. Bring to a boil, then lower flame and let cook until a fork inserted into a carrot can easily break it apart. Puree with a hand blender to combine.
2. Meanwhile, in a small saucepan, heat the coconut milk along with the garlic halves and thyme sprig. Bring to a high simmer, and then lower flame, cooking for about ½ an hour. Remove the thyme sprig and the garlic (leave some of the thyme leaves in the milk). Pour ¾ of the coconut milk into the pureed soup and blend once again until smooth.
3. When ready to serve, garnish with a spoon of the reserved coconut milk and some toasted pumpkin seeds.
This recipe appeared in Mishpacha Magazine, Rosh Hashanah 2012.