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Curried parsnip soup

Curried parsnip soup
Recipe type: soups
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Whether you dress it up for dinner with friends, or prefer it as a weeknight meal, this warming curried parsnip soup will be a hit anyway you spice it.
  • 20g unsalted butter
  • 1 tbs yellow mustard seeds
  • 1 tbs Madras curry powder
  • ½ tsp ground turmeric
  • 2 leeks (white part only), sliced
  • 4 parsnips, peeled, sliced
  • 1L (4 cups) hot water, or chicken or vegetable stock
  • Dash of pure (thin) cream (optional)
  • 12 fresh curry leaves (see Notes)
  • Honey-roasted parsnips
  • 2 parsnips, peeled, trimmed, cut lengthways into quarters (and crossways if very long)
  • 1 tbs olive oil
  • 1 tbs runny honey
  1. For the parsnips, preheat the oven to 220C. Spread pieces on a baking tray, toss with oil and roast for 30 minutes, turning once or twice, until tender. Toss with honey and roast for a further 5 minutes or until crisp and caramelised.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the mustard seeds, curry powder and turmeric and cook, stirring, for 1 minute. Add the leek and cook, stirring, for 5 minutes, then add parsnip and toss well to coat.
  3. Add hot water or stock, season, then simmer over medium heat for 20 minutes until parsnips are tender. Cool for 5 minutes, then whiz in a blender, in batches, until smooth and creamy. (Add a dash of cream if you like.)
  4. Return the soup to the pan with the curry leaves and heat through over low heat. Divide among bowls and serve topped with honey-roasted parsnips.
Fresh curry leaves are from selected greengrocers and Indian food shops.
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