Caramelised roast parsnip soup

Name: Caramelised roast parsnip soup
Yield: 12 servings
Cuisine: Boil
Ingredients: 2.00 onions diced; 1.00 kg parsnips peeled, chopped; 2.00 potatoes diced; 90.00 g brown sugar; 50.00 ml sunflower oil; 30.00 ml curry powder; 10.00 ml coriander ground; 4.00 cardamom pods, split open; salt and freshly ground black pepper; 2.00 Litres stock vegetable or chicken; 250.00 ml cream

12 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

2.00	onions — diced
1.00 kg	parsnips — peeled, chopped
2.00	potatoes — diced
90.00 g	brown sugar
50.00 ml	sunflower oil
30.00 ml	curry powder
10.00 ml	coriander — ground
4.00	cardamom — pods, split open
	salt and freshly ground black pepper
2.00 Litres	stock — vegetable or chicken
250.00 ml	cream

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Method:

Place vegetables in a baking dish, sprinkle with brown sugar and drizzle oil over.
Bake at 200 ºC for 30 to 45 minutes, or until golden brown.
Place mixture in a large saucepan, add spices and season. Cook for 2 minutes over moderate heat, then add stock and simmer for 15 to 30 minutes, or until vegetables are tender.
Purée soup until smooth, stir in cream and adjust seasoning, if necessary. Serve hot.