Recipe

Curried parsnip soup

Apr 29, 2014 2:00pm
  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Curried parsnip soup
  • 2 tablespoon vegetable oil
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground caraway seeds
  • 5 piece ginger, finely chopped
  • 1/4 teaspoon chilli flakes
  • good pinch ground cloves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 2 medium onions, sliced
  • 3 stalks celery, sliced
  • 700 gram parsnips, peeled and cut into pieces
  • 1 400 ml tin coconut milk
  • 6 cup (1.5l) water
  • 6 sprigs thyme and 2 bay leaves tied into a little bundle
  • good pinch sumac
  • drizzle of honey (optional)
  • squeeze of lemon, to serve
  • pappadams, to serve

Method

Curried parsnip soup
  • 1
    Heat oil in a large, deep saucepan over moderately low heat. Add all spices, onion and celery, and cook for 15 minutes, or until onion and celery are soft.
  • 2
    Stir in parsnip and coconut milk, and season, Stir in water (if needed, add more to just cover). Add herb bundle and bring to a simmer. Cover and cook for 40 mins, or until parsnip is tender. Check seasoning and puree.
  • 3
    To serve, sprinkle with sumac, drizzle with honey (if liked), squeeze over lemon juice and serve with pappadams.

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