Ingredients

• ½ pound onion, minced
• 2 oz garlic, minced
• 1 pound parsnips, ¼ inch slices
• 1 pound fennel, ¼ inch slices, fronds reserved
• 2 oz fresh ginger, peeled
• ½ tsp ground cloves
• ½ tsp ground fenugreek
• ½ tsp smoked nutmeg
• ½ tsp ground allspice
• 2 qt coconut milk, separated
• salt & white pepper

Procedure

1. Over medium high heat, sweat onions and garlic in small amount of cooking oil until translucent. Add parsnips and fennel, reduce heat to medium, and sauté until fennel and parsnips have some color at the edges. Add spices and cook until aromatic.
2. Reduce heat to low, gently add 1 ½ qt coconut milk, and slowly bring to simmer. Cook till vegetables are tender, stirring often to prevent curdling.
3. Carefully transfer to blender jar or use immersion blender and blend until smooth.
4. Taste for seasonings and adjust if needed. Use reserved coconut milk to adjust consistency.
5. Serve hot and garnish with reserved fennel fronds.