Recipes

(I forgot to take pictures for lot of soups I tried)

1 tablespoon olive oil
2 onion, minced
2 celery stalks, chopped
1 large potato, chopped
2 carrots, chopped
1 parsnip, chopped into large chunks
2 tablespoons mild curry paste (or garam masala)
1 tablespoon all purpose flour
4 cups vegetable stock
2 tablespoons heavy cream
salt and pepper

FOR THE GARNISH:
1 tablespoon butter
1 large onion, thinly sliced
2 tablespoons chopped fresh cilantro

1. Heat the oil in a large pan. Add the vegetables, toss well, and cook for 3 to 4 minutes until light brown.

2. Stir in the curry paste or garam masala and the flour, and stir together well. Pour the stock over and bring to a boil. Lower the heat and simmer, stirring occasionally, for 20 to 30 minutes, until the begetables are tender.

3. Meanwhile, prepare the garnish: Melt the butter in a skillet. Add the onion and slowly saute for 7 to 10 minutes until brown.

4. Stir the cream into the soup and adjust the seasoning. Serve immediately, sprinkled with the fried onion and chopped cilantro.