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Roasted Curried Parsnip Soup

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Roasting the Parsnips in this curried parsnip soup give a depth to the sweetness of the parsnip that marries perfectly with the mild curry flavours!

I love curried parsnip soup and one of the great triumphs in our garden this year is finally the success of parsnips, a vegetable rarely heard of in Hungary, the relatively similar but definitely not the same parsley root rules the day out here and it just does not work in this type of soup! No matter what we have tried in our 6 growing seasons so far has worked, however we persisted and got a new variety of seed shipped in and this year we have finally managed to grow them, they are ‘fugly’, gnarly things but the taste is sublime sweet and earthy in flavour and perfect for my curried parsnip soup!

Like many of the recipes posted here I have been cooking this for years but never written down a recipe and the process is often frustrating but wonderful to actually have something to refer back too, I confess to having cooked this 3 times so far in the couple of weeks we have been harvesting! Most of it has been batch cooking but as with all the recipes here I do cook a small batch so I know that the recipe works for a two person serving size. You can of course use shop bought curry powder for this recipe but I like to mix my own blends from raw spices where ever possible as powders and pre-blended often have a much shorter shelf life and end up tasting of very little by the time you get round to the end of the packet.

I love the arrival of Autumn and Winter, roasting things does something really special to them, you will have seen something similar if you have seen my roasted tomato soup. Despite being a self confessed food addict I have a very modest, some would say tiny kitchen, couple that with our house with 60cm thick walls built of mud and straw then firing up our oven in summer is not a good thing to do. I digress, roasting the parsnips for this curried parsnip soup allows them to caramalise a little around the edges and that caramalisation is where the magic happens for me, those little darkened crispy bits add a sweetness in a way that can not be replicated in any other way.

Regular readers will know I have no interest in ‘healthy’ I reckon this dish in a a sensible world is very healthy, sure you could get rid of the butter and maybe not serve it with the deep fried carrots, but why would you do that? Food is all about love and smiles and these little flourishes are the 1% of the dish that take it from Mmmmmm and take it all the way to ‘Oh My God, Gimme Some More’! So if you are so inclined feel free to trade out the butter and deep fried elements and replace them with what ever you wish, but either way even less the 1% this Roasted Curried Parsnip Soup is one to enjoy on a wonderful Autumn or winter night!

Like this recipe? Then you should definitely check out this one!  InstantPot Babgulyás or Hungarian Bean Goulash
Roasting the Parsnips in this curried parsnip soup give a depth to the sweetness of the parsnip that marries perfectly with the mild curry flavours!
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Roasted Curried Parsnip Soup

Roasting the Parsnips in this curried parsnip soup give a depth to the sweetness of the parsnip that marries perfectly with the mild curry flavours!

Course Soup
Cuisine British
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Author Brian Jones

Ingredients

  • 1 Tbsp Cooking Oil. Neutral.
  • 100 g Onion. Roughly Chopped.
  • 4 Cloves Garlic Cloves. Skin on lightly bruised.
  • 450 g Parsnip. Scrubbed rather than peeled and cut in half lengthways
  • 1/2 Tbsp Cumin Seeds.
  • 750 ml Vegetable Stock.
  • 30 g Unsalted Butter.
  • 10 g Grated Ginger.

For the curry powder (Sub for shop bought if you like):

  • 1/2 Tsp Coriander seeds.
  • 1/8 Tsp Cumin Seeds.
  • 1/2 Tsp Fenugreek Seeds.
  • 4 Green Cardamom Pods. Split and seeds removed.
  • 1/4 Tsp Ground Turmeric.
  • 1/4 Tsp Kashmiri Chili Powder.
  • 15 g Unsalted Butter

Instructions

  1. Pre-heat your oven to 200°C
  2. Place the onion, parsnip, garlic and cumin into a roasting try and add 1 Tbsp of cooking oil and roast until the Parsnips are cooked and have a nice caramalisation on the edges. Depending on size this should take about 40 minutes
  3. Place the roasted parsnip, onion and garlic in a small pan and add 500ml of vegetable stock and blend with a stick blender until smooth and then pass through a rotary food mill or fine seive
  4. Melt the butter over a medium heat and when melted add the ginger and stir for a minute until fragrant and then add the curry powder and stir for a further minute, then return the parsnip paste to the pan and stir to combine and add the remaining 250ml of vegetable stock and allow to cook on for 5 minutes
  5. If you are making your own Curry powder mix toast off the Coriander, Cumin, Fenugreek and
  6. Cardamom in a dry pan and then blitz to a fine powder in a spice grinder, then add the kashmiri chili powder and ground turmeric
  7. Cook off the the curry powder in the butter and add it to the soup and stir it through to combine

Recipe Notes

Serve with some deep fried carrot ribbons.

Like this recipe? Then you should definitely check out this one!  Mutton Hotpot
Roasting the Parsnips in this curried parsnip soup give a depth to the sweetness of the parsnip that marries perfectly with the mild curry flavours!
Roasting the Parsnips in this curried parsnip soup give a depth to the sweetness of the parsnip that marries perfectly with the mild curry flavours!
2017-08-08T06:39:56+00:00

11 Comments

  1. Prash @ YummilyYours October 17, 2015 at 8:22 pm - Reply

    I bet the crunchy carrot ribbons elevated the soup to the highest level of deliciousness! Fabulous Brian!

    • Brian Jones October 19, 2015 at 8:22 am - Reply

      The crunchy carrot was lovely, I was going to add both beet crisps and parsnip crisps too but it would seem the few beets we have left are well beyond their best and our homegrown parsnips are so fugly that trying to get a nice ribbon from them proved to generate too much waste so went with just carrots 😉

  2. Meaghan | Cook. Craft. Love. October 28, 2015 at 2:34 pm - Reply

    I’m not a fan of parsnips but love curry and I bet this recipe will make a parsnip lover out of me yet! It looks fabulous

    • Brian Jones October 29, 2015 at 12:47 pm - Reply

      Haha, I’m a huge curry lover too and it matches so well with the sweetness of the parsnip, I like to keep the curry as a light seasoning but you could ramp it up in any way you like.

  3. Paige @ Where Latin Meets Lagniappe October 29, 2015 at 12:45 pm - Reply

    This soup looks so delicious! I adore parsnips 🙂 They add such an awesome flavor to fall dishes!

  4. I made this today!!! And it’s delicious. I love fall curry soups, so I had a feeling I would like it, but had never tried with parsnips. The fried carrots were pretty amazing too. 😉

    • Brian Jones November 2, 2015 at 7:23 am - Reply

      So glad you enjoyed it Mary, I love parsnips and they are so great in a soup.

  5. Stuaet March 16, 2016 at 9:21 pm - Reply

    Just made this…and it is wonderful. Threw in a chilli to make it hotter and then some yoghurt to make it cooler
    Would also make a great base for a chicken or lentil curry
    Really glad I tried this.

  6. Jess November 14, 2017 at 12:16 pm - Reply

    How much curry powder do you use? I’m using a shop bough one

    • Brian Jones November 14, 2017 at 12:40 pm - Reply

      It really will depend on the curry powder, I would start at 2 teaspoons and then have a taste and increase if you feel the need too.

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