Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Toss
Parsnips (330 g)
,
Carrots (225 g)
,
Apple (1)
and
Garlic (4 cloves)
with
Olive Oil (15 mL)
. Spread out on a large baking tray in a single layer. Roast for 40 minutes, flipping once after 20 minutes.
Step 3
Meanwhile, heat remaining
Olive Oil (15 mL)
in a large pot or dutch oven over medium heat. Add
Onions (300 g)
and saute until starting to soften, about 5-7 minutes (don't brown).
Step 4
To the pot add the roasted vegetables,
Chicken Broth (960 mL)
,
Cannellini White Kidney Beans (1 can)
,
Red Curry Paste (70 g)
,
Fresh Ginger (4 g)
, and
Kosher Salt (3 g)
. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
Step 5
Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed.
Step 6
Stir in
Half and Half (180 mL)
and
Ground White Pepper (as needed)
until combined. Adjust consistency to your liking with additional broth and season to taste with salt.
