Creamy Oxblood Soup (Parsnip and Beet)

Ingredients

• 2 cans (13 Oz. Size) Coconut Milk
• 6 Tablespoons Butter
• 3 whole Medium Sized Beet Root, Remove And Retain Greens, Scrub And Slice Beets Uniformly
• 3 whole Medium To Large Parsnips, Scrubbed And Sliced Into Uniform Rounds
• ½ cups Half-and-half
• 1-½ cup To 2 Cups Chicken Or Vegetable Stock
• ¼ teaspoons Garlic, Minced
• ¼ teaspoons Fresh Ginger, Grated
• ½ teaspoons To 3/4 Teaspoon Curry Powder
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Cayenne Pepper
• ¼ teaspoons Chinese 5 Spice
• 1 Tablespoon Sour Cream As Garnish, Optional

Preparation Instructions

In the bottom of a microwave steamer basket add 1/4 cup coconut milk and 2 tablespoons butter. Place cut vegetables along with beet greens in the basket, put the lid on and steam for 5 minutes or until tender when pierced with a fork. If the vegetables don’t fit leaving plenty of room for the steam to surround them, steam in batches.

Once tender, discard the greens. Add parsnips and beets to a large stock pot along with all the other ingredients (including remaining coconut milk and butter, excluding the sour cream which is garnish) and bring to a very low simmer.

When contents of the pot are warmed through, blend using an immersion blender or transfer to an upright blender and process until smooth.
Taste and season with salt and pepper if needed.

If it’s too thick it can be thinned by adding additional stock or half-and-half.

Serve immediately with a dollop of sour cream if desired.