Roasting the parsnips for this curried parsnip soup recipe gives a depth to the flavour that marries perfectly with mild curry flavours!
Spicy Curry Parsnip Soup.
I love this soup, one of the great triumphs form our garden this year is finally 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.
Ours are ‘fugly’, gnarly things but the taste is sublime, the sweet and earthy in flavour, perfect for this recipe.
Like many of the recipes posted here, I have been cooking this soup for years but never written it down.
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!
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 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.
- 1 Tbsp Cooking Oil
- 100 g Onion
- 4 Cloves Garlic Cloves
- 450 g Parsnip
- 1/2 Tbsp Cumin Seeds
- 1 Tbsp Curry Powder
- 750 ml Vegetable Stock
- 50 g Unsalted Butter
- 10 g 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 until crispy, this should take 3-4 mins.
Nutrition Information:Yield: 4 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