Roasting the parsnips for this curried parsnip soup recipe gives a depth to the flavour that marries perfectly with mild curry flavours!
Simple Sweet and Spicy Curried Parsnip Soup.
I love this soup, one of the great triumphs form our garden this year is finally success in growing 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.
They are ‘fugly’, gnarly things but the taste is sublime sweet and earthy in flavour, perfect for this soup recipe.
Like many of the recipes posted here, I have been cooking this soup for years but never written down a recipe.
This one is a keeper and you can scale the recipe up or down as you like. It freezes well and will store fresh in the fridge for up to a week.
As for the crispy fried carrot “crisps”, you are welcome!
Roasting the parsnips for this soup is the secret to its flavour.
Caramalisation is where the magic happens, those little darkened bits add a sweetness in a way that can not be replicated.
Regular readers will know I have no interest in the ‘healthy’ food label. I reckon this dish in 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. These little flourishes are the 1% of the dish that take it from “Mmmmmm” through to “Oh My God, Gimme Some More”!
So if you are so inclined, feel free to trade out the butter and deep fried elements. Replace them with whatever you wish.
Either way, even at 99% this recipe is the perfect one to enjoy on a wonderful Autumn or winter night!
How To Choose 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!
However, I tend to 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 are not planning to use curry powder a lot then buy a small packet. Even if you store spices in a cool dark spot in an airtight container they will slowly mellow in flavour.
Most importantly in blended spices, this happens at a different rate for the different ingredients. So some of the more delicate spices will be imperceptible after in a matter of weeks.
As a result, you will end up with a curry powder with far less of the glorious complexity.
- 1 Tbsp Cooking Oil
- 100 g Onion
- 4 Cloves Garlic Cloves
- 450 g Parsnip
- 1/2 Tbsp Cumin Seeds
- 750 ml Vegetable Stock
- 30 g Unsalted Butter
- 10 g Grated Ginger
- Salt To Taste
- Black Pepper to Taste
Homemade Spice Mix:
- 1/2 Tsp Coriander seeds
- 1/8 Tsp Cumin Seeds
- 1/2 Tsp Fenugreek Seeds
- 4 Green Cardamom Pods
- 1/4 Tsp Ground Turmeric
- 1/4 Tsp Kashmiri Chili Powder
- Pre-heat your oven to 200°C or 400°F.
- 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 until cooked (around 40 mins).
- Place the roasted vegetables in a small pan and pour in 500ml of vegetable stock and blend with a stick blender until smooth.
- Pass through a rotary food mill or fine sieve
- Melt the butter over a medium heat and when melted add the ginger and stir for a minute until fragrant and then sprinkle over the curry powder.
- Stir for a further minute, then add the vegetable puree to the pan and stir to combine.
- Pour in the remaining 250ml of stock and allow to cook on 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 until crispy, this should take 3-4 mins.
To Make Your Own Curry Powder:
- Toast off the Coriander, Cumin, Fenugreek and Cardamom in a dry pan.
- Blitz to a fine powder in a spice grinder, then add the Kashmiri chilli powder and ground turmeric
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 402 Total Fat: 21g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 32mg Sodium: 1100mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 10g Sugar: 15g Sugar Alcohols: 0g Protein: 6g