Thai Parsnip Soup with Rutabaga “Lardons”

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Check out a short video of me making this recipe here

Spice Profile: basil, black lime, cilantro, coriander, cumin, fenugreek, garlic, ginger, lemongrass, lime leaves, lime zest, shallot, sweet red pepper, Thai chiles, turmeric, white pepper

Peel & coarsely chop up one medium onion, & 3-4 medium parsnips. In a large pot, sauté the onion until just translucent. Add the spice, (2 tsp Stock+Spice Thai Red Curry), for 1 minute then add the parsnips & fill with water just over the top of the parsnips. Bring to a boil & set to simmer for 45 minutes. While that is cooking cut 1 small rutabaga into 1/8 inch disks. Lay out & sprinkle with salt. Let them rest for 10 minutes to pull some moisture out. Then rinse & dry the rutabaga & cut into matchsticks. Heat a small pot with plenty of oil, (vegetable preferred, but olive is fine, just try not to let it burn). When the oil is hot, add a good handful of the rutabaga & fry until golden brown. It will take a few rounds to get all of them cooked. Once golden brown, use a slotted spoon or tongs to remove the rutabaga & place on a paper towel to drain. Optional, once the rutabagas are cool to touch toss them with a bit of soy sauce. When the parsnips are tender, puree, then add one can of unsweetened coconut milk, mix well & then adjust the consistency with more water if needed. Mix well & adjust salt to taste. Serve in a bowl & top with rutabaga lardons & perhaps a spritz of lime. Enjoy!