Spicy Curried Parsnip & Cauliflower Soup – Ash's In The Kitchen

My brain’s all fuzzy.  It took longer to type up this recipe than it did to make the soup. Sick or not, I have a weird thing about eating the same dinner two night’s in a row. This time I made Spicy Curried Parsnip and Cauliflower Soup. Take THAT sinuses! It’s simple, delicious and straight to the point with minimal fuss. It’s also great on a cold winter day.

1 ½ quarts Vegetable Stock

1 large head of Cauliflower; chopped

3 large Parsnips; peeled and chopped

1 large Carrot; peeled and chopped

1 large Onion; quartered

4 cloves Garlic; smashed

3 Tablespoons Curry Powder

1 Tablespoon Cumin

1 Tablespoon Ginger Powder

1 teaspoon Cinnamon Powder

1 teaspoon Red Pepper Flakes

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

½ Tablespoon Cayenne Pepper

2 Tablespoons Chile Oil

1 teaspoon Sugar

Salt and Pepper to taste

1. Pour the vegetable stock into a large dutch oven over high heat and add in the vegetables, chile oil, spices and seasonings. Bring to a boil, then reduce heat to low, cover and simmer for 40 minutes.
2. Using an immersion blender, blend the soup until smooth, adding any additional water to bring it to your desired consistency. Taste and season accordingly.
3. Enjoy, then take a nap!

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