Indian parsnip soup with coconut milk and mango

Name: Indian parsnip soup with coconut milk and mango
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 red chilli pepper; 3 Parsnips; 1 Mango; 2 TABLESPOONS Butter; 1 TEASPOON Turmeric; 2 TEASPOONS Garam Masala; 150 g strained tomatoes; 1 can(s) (400 ml) Coconut milk; 300 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 red chilli pepper
3 Parsnips
1 Mango
2 TABLESPOONS Butter
1 TEASPOON Turmeric
2 TEASPOONS Garam Masala
150 g strained tomatoes
1 can(s) (400 ml) Coconut milk
300 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Chives

Directions

1
Peel and finely dice the onion and garlic. Wash the chillies, halve lengthwise, remove seeds. Chop the pod finely. Peel and wash the parsnips and cut them into sticks. Cut the mango pulp from the stone, dice the pulp on the skin (approx. 1 cm edge length), cut from the skin.
2
Melt butter in a pot. Add the onion, garlic, chilli, parsnips and half the mango and fry for about 2 minutes. Add turmeric and garam masala and sauté briefly. Add tomatoes, coconut milk and stock and simmer over medium heat for about 8 minutes.
3
Add the remaining mango about 3 minutes before the end of the cooking time. Season soup with salt, pepper and sugar. Wash the chives, dab dry and cut into small rolls, except for a little garnish.
4
Arrange the soup in cups, sprinkle with chives and garnish.