Curried Parsnip & Squash Soup

Source: thingsmybellylikes.com
Course: Dinner
Preperation time: 10min
Cooking Time: 35min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Whole White Onion, Small, Finely Chopped 0 0 2 2 0 0 7 7
1 Half Butternut Squash, Seeds Removed, Peeled and Diced 1 1 16 16 0 0 63 63
3 Whole(s) Parsnip(s), Peeled and Diced 1 1 22 22 0 0 90 90
1 Inch Ginger Root 0 0 0 0 0 0 2 2
2 Tablespoon(s) Curry Powder 0 0 2 2 0 0 10 10
2 Clove(s) Garlic, Finely Chopped 1 1 3 3 0 0 15 15
1 cup Coconut Milk(s) 1 1 3 3 14 14 138 138
1 Tablespoon Coconut Oil(s) 0 0 0 0 3 3 29 29
2 1/2 cup(s) Chicken Stock 4 4 5 5 2 2 54 54
Total: Approximate Nutrition Info, Per Serving: 9 54 21 409
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Instructions

  1. Heat the coconut oil in a large saucepan, add the garlic, ginger and onion and fry for five minutes.
  2. Stir in the parsnip and squash. Season then add the curry powder and stir to coat the vegetables.
  3. Pour in the stock, bring to a boil then reduce the heat and let it simmer, covered, for 30 minutes.
  4. Remove from the heat, transfer to a blender and blend until smooth. Pour back into the saucepan and stir in the coconut milk. Serve.
Visit thingsmybellylikes.com for the full instructions.

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