parsnip and pecan butter soup

Ingredients

1 1/2 Cups parsnips chopped

1 Cup yam chopped 

1/2 Cup carrots chopped

1/2 Cup onion chopped

1/4 Cup ginger chopped

1 T dried daikon minced

1 T garlic minced
1 T dried burdock
2 T olive oil
1 T herbes de provence
1 t curry powder
1/2 t cumin

1/3 Cup pecan butter

1/2 Cup cilantro 

1 T tamarind  

2 T lemon juice

pinch of cayenne
saute roots in olive oil
add herbes de provence
stir
add
curry and cumin 
stir until fragrant
add two quarts water
simmer 20 mins
remove from heat
add pecan butter
tamarind 
lemon juice
cayenne
and
cilantro
puree with immersion blender
add water and salt
as needed


options and opportunities


toast and grind your own cumin seeds
mix your own curry
grow your own parsnips
Mix your own pecan butter
make a solar dehydrator
dehydrate your own daikon
use fresh burdock
peanut butter


song for the month


mistic garden
ain't talkin'
dylan