• Partnered with
  • Serves 6
  • 20 mins prep
  • 75 mins cook

Curried parsnip soup

Curried parsnip soup

Curried parsnip soup, parsnip recipe

Ingredients

Curried parsnip soup

  • 2 tbsp vegetable oil
  • 1 tsp ground cumin seeds
  • 1 tsp ground caraway seeds
  • 5 piece ginger, finely chopped
  • 1/4 tsp chilli flakes
  • good pinch ground cloves
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 2 medium onions, sliced
  • 3 stalks celery, sliced
  • 700 g parsnips, peeled and cut into pieces
  • 1 400 ml tin coconut milk
  • 6 cups (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

Steps

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.

Share

Hi there! Visiting us from ? We have a local site for you at