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Curried parsnip soup with onion naan

Name: Curried parsnip soup with onion naan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /indian
Ingredients: 2 onions; 1 tablespoon olive oil; 4 garlic cloves, crushed; 2 teaspoons grated fresh ginger; 4 large (about 750g) parsnips, peeled, chopped; 2 tablespoons good-quality curry powder; 1L (4 cups) chicken stock or vegetable stock; 400ml can coconut cream; 4 small naan bread*; 125g grated cheddar; Garam masala, to garnish (optional)

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10m

25m

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A soup is a simple way to liven up the week. This one's hearty and full of parsnips and aromatic spices.

2 onions
1 tablespoon olive oil
4 garlic cloves, crushed
2 teaspoons grated fresh ginger
4 large (about 750g) parsnips, peeled, chopped
2 tablespoons good-quality curry powder
1L (4 cups) chicken stock or vegetable stock
400ml can coconut cream
4 small naan bread*
125g grated cheddar
Garam masala, to garnish (optional)

Method

1.

Chop 1 onion. Heat oil in a large saucepan over medium heat, add chopped onion and cook until softened. Add garlic and ginger, turn heat to low and cook 1 minute further. Add parsnips and curry, and cook, stirring, for a few minutes. Add stock, bring to the boil, then reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Remove from heat and allow to cool slightly, then liquidise in a blender until smooth. Return to pan and stir in coconut cream over low heat for 2-3 minutes.
2.

Slice remaining onion very finely. Place naan on a baking tray, cover with sliced onion, then sprinkle cheese on top. Bake in oven for 5 minutes or until cheese melts. Divide soup between bowls, sprinkle with garam masala and serve with onion naan.