Yield: Yields about 1 quart.
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Garnish with a dollop of plain whole-milk yogurt and chopped fresh mint or cilantro, or both.
Makes a favorite meal. I double the amount of parsnips and fennel. Be sure to top with a whole milk greek yogurt and mint!
Truly delicious and wonderful combination of flavors. Since I'm not a fan of the color of the soup, I chopped and blanched another carrot and celery stalk until tender and added it to the soup at the end for an extra pop of color. Lovely visual.
This soup is really, really good! I doubled the recipe, used the fennel, green lentils, "hot" curry powder from Penzies and probably appreciably more ginger than the recipe calls for. I too used an immersion blender; the soup thickened nicely but did not become sludge-like. Excellent! We have about a cup left over to see what aging does for the flavor.
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