1 chopped onion

1 minced garlic clove

1 small seeded and finely chopped green chili pepper

1 1/3 tablespoons powdered ginger

5 large diced parsnips

1 teaspoon cumin seeds or cumin powder

1 teaspoon ground coriander

½ teaspoon ground tumeric

2 tablespoons mango chutney

5 cups vegetable stock

2 tablespoons lime juice

Salt and pepper to taste

 

Heat oil in large pot and add onion, garlic, chili pepper and ginger. Cook gently until the onion is soft. Add parsnips and cook for a few more minutes. Add cumin, coriander, tumeric and cook while stirring for 1 minute. Add chutney, salt, pepper and vegetable stock. Bring soup to a boil then reduce to simmer. Simmer 20 minutes or until parsnips are soft. Allow soup to cool and puree in a food processor. If your food processor is not large enough to hold all of the soup at once, puree the soup in batches. Once pureed, reheat gently, add lime juice and serve.