Curried Parsnip and White Bean Soup

Parsnips
  • 2-4 TBLS olive oil
  • 1 medium onion, chopped
  • 1-3 cloves garlic, chopped
  • 1 tsp ginger, peeled and minced
  • 1 ½ pound parsnips, peeled & chopped
  • 1 apple, peeled, cored, and chopped
  • 1 tsp curry powder
  • ½ tsp ground cardamom
  • 3-4 cups broth
  • Salt and pepper to taste
  • Coconut milk to taste (optional)
  • 1 ½ cups white beans, cooked & drained

Heat oil in pot. Add onions. Saute until translucent, about 5 min. Add garlic, ginger, parsnips, apple, and spices. Stir 1 minute to coat. Add broth, salt, and pepper. Bring to a boil and simmer until very tender. Puree. Add coconut milk and white beans. Serve hot!