Roasting the parsnips for this curried parsnip soup recipe gives a depth to the flavour that marries perfectly with mild curry flavours!
Curry Spiced Parsnip Soup.
I adore the flavour of parsnips, the earthy, sweet and nutty flavour just begs for them to be roasted.
It unlocks a whole new level of flavours, I also use the technique with carrots in my roasted carrot soup.
Growing up roast parsnips were always my favourite part of a roast dinner, even ahead of roast potatoes.
This soup combines my love of roast parsnip and another flavour that it is hard not to stumble upon on my site, curry!
It is not an unusual concept, us Brits have been adding curry flavours to things for years. In fact, the first Indian restaurant in the UK opened before the first fish and chips shop!
This curried parsnip soup is gloriously silky and creamy but contains no cream.
Although sticking true to my own cooking vibe it does contain a good lump of butter. Butter really does make everything better.
Just add a nice bread, I like this beer bread, and you are well away!
Roasted Vegetables for Soup.
Roasting the parsnips for this soup is the secret to its flavour.
Caramalisation is where this magic happens! Those little darkened bits add sweetness in a way that can not be replicated.
Of late I have started to do this process in my air fryer!
Simply toss the ingredients in oil and then throw in the air fryer and crank up the heat to 200°C or 400°F.
Cooking takes less time at around 25-30 minutes and the flavour is just as good.
How To Choose The Curry Powder.
This recipe is one of very few here that call for using Curry Powder.
I usually use whole spices in my recipes to create my own “curry powder” flavours.
Curry powder is a difficult ingredient to buy. First of all ‘curry powder’ is not really a thing so there is no absolute recipe to lean on as a base.
That means everyone who makes this recipe form curry powder will end up with a different soup!
I find curry powders labelled Madras curry powder have a relatively decent flavour profile and a nice amount of spice.
It is also important to note that if you do not use a lot of curry powder you should buy a small packet.
Even if you store spices in a cool dark spot in an airtight container they will slowly mellow in flavour.
This easy roasted parsnip soup is the perfect winter warmer, the lovely warming mellow curry flavours are perfect against the earthy sweet parsnips.
- 450 g (4 1/2 Cups) Parsnip
- 1 Tbsp Cooking Oil
- 100 g (2/3 Cup) Onion
- 4 Cloves Garlic Cloves
- 1/2 Tbsp Cumin Seeds
- 1 Tbsp Curry Powder
- 750 ml (3 Cups) Vegetable Stock
- 60 g (1/2 Stick) Unsalted Butter
- 1 Tbsp Grated Ginger
- Salt To Taste
- Black Pepper to Taste
- Roughly chop the onion.
- Bash the garlic cloves with the side of a knife and then peel.
- Scrub the parsnips, do not peel and cut in half lengthways.
- Place the onion, parsnip, garlic and cumin into a roasting tray, drizzle over the cooking oil and season with salt and pepper.
- Roast at 200°C or 400°F until the parsnips are cooked this will take around 40-45 minutes.
- Sprinkle the curry powder over the parnsips and toss to coat.
- Transfer the parsnips to a pan and add the grated ginger and butter.
- Pour in 500ml of vegetable stock and blend with a stick blender until smooth.
- Pass through a rotary food mill or fine sieve.
- Pour in the remaining 250ml of stock.
- Return to the heat and bring to a boil, then reduce the temperature and simmer for 5 minutes.
For the Carrot Ribbons.
- Heat 1cm of oil in a pan to 180°C or 350°F.
- Scrub and cut your carrot into ribbons with a vegetable peeler.
- Fry the carrots for 3-4 minutes flipping halfway through.
- Drain on kitchen paper before serving with the soup.
Amount Per Serving: Calories: 402Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 32mgSodium: 1100mgCarbohydrates: 53gFiber: 10gSugar: 15gProtein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.