3 tablespoons butter
1 onion, chopped
1-1/2 pounds parsnips, diced*
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
5 cups chicken stock
2/3 cup light cream
1 Tablespoon sunflower oil (or olive oil)
1-2 garlic cloves, cut into thin julienne strips
2 teaspoons yellow mustard seeds
Salt and Black pepper to taste
*I add about 5 carrots for flavor and also for color (optional)
Melt the butter in a large deep pot, add the onion and parsnips (and carrots if you choose) and saute for about 3 minutes before browning. Stir in all spices and cook for 1 minute. Add stock, season to taste with salt and pepper and bring to a boil, then reduce the heat. Cover and simmer for about 45 minutes to 1 hour or until the parsnips are tender. Cool slightly, then puree in a blender until smooth. You can puree all or 1/2 depending on the desired texture you like. Return the soup to the pot, add the cream and heat gently over a low heat.
Heat the oil in a small pan, add the julienne strips of garlic and yellow mustard seeds and fry quickly until the garlic begins to brown and the mustard seeds tart to pop. Remove the pot from the heat. Serve the soup into bowls with little of the hot spice mixture over each.
Enjoy and Happy Thanksgiving!