Parsnip Soup With Ginger & Coconut Milk - cooking recipe

Ingredients

2 tablespoons butter
1 cup onion, chopped
3 cups water
2 vegetable bouillon cubes
2 lbs parsnips, peeled and cut into chunks
1 teaspoon ground ginger
2 teaspoons salt
2 cups whole milk
1 (14 ounce) can coconut milk

Preparation

In a large pot, melt butter and saute onion until translucent.
Add water, parsnips, can vegetable bullion cubes and bring to a boil.
Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
Puree in a blender or food processor.
Add ginger, salt, and milk to the blender. Puree until smooth.
Return to pot. Add coconut milk and warm to serve.