Simple Way to Prepare Ultimate Curried Parsnip Soup

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Before you jump to Curried Parsnip Soup recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

A lot of us have been taught to believe that comfort foods are not good and to be avoided. Sometimes, if your comfort food is a high sugar food or another junk food, this is very true. Otherwise, comfort foods can be really nourishing and good for you. There are some foods that actually can boost your moods when you eat them. If you seem to be a little bit down and in need of an emotional pick me up, try some of these.

Some grains are really excellent for driving away bad moods. Quinoa, barley, millet, etc are great at helping you be happier. These grains fill you up better and that can help you with your moods too. Feeling hungry can be terrible! The reason these grains are so wonderful for your mood is that they are not hard for your body to digest and process. These foods are easier to digest than others which helps kick start a rise in your glucose levels which in turn brings up your mood to a happier place.

So you see, you don't need to stuff your face with junk food when you are wanting to feel better! Test out these hints instead!

We hope you got insight from reading it, now let's go back to curried parsnip soup recipe. You can have curried parsnip soup using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Curried Parsnip Soup:

1. Prepare 750 grams of Parsnips.
2. You need 6 clove of Garlic.
3. You need 1200 ml of Vegetable Stock.
4. Get 4 cm of Root ginger.
5. You need 1 can of Coconut Milk.
6. Prepare 1 tbsp of Thai Red Curry paste.
7. You need 2 tbsp of Vegetable oil.

Steps to make Curried Parsnip Soup:

1. Cut the parsnips into 2cm cubes, skin the garlic and finely chop the root ginger..
2. Pre-heat the oven to 200C/400F/Gas 6. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 mins until golden.
3. Pour in half the stock, the coconut milk and curry paste and return to the oven for a further 20 mins until the vegetables are tender..
4. Transfer to a liquidiser and blend until creamy and smooth. Add the remaining hot stock and the coriander and check the seasoning. Ladle into warm bowls and serve..

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