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Curried Parsnip Soup

Nutrition per serving    (USDA % daily values)
CAL
269
FAT
56%
CHOL
0%
SOD
15%

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Ingredients for 6 servings

400 ml coconut milk

1 1/4 liters hot vegetable stock

4 cm piece gingerroot , roughly chopped

1 tablespoon chopped fresh coriander

6 whole garlic cloves , skinned

salt & freshly ground black pepper

1 tablespoon Thai red curry paste

4 large parsnips , about 750g

1 tablespoon vegetable oil

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