Curried Parsnip Soup
From grubdaily 14 years ago
- 40 minutes to make
- Serves 4
This curried parsnip soup is the perfect form of resistance against bitterly cold winter days; it will warm your aching bones and put a smile on your face, I guarantee it. The original recipe called for chopped red peppers as a garnish, but I thought that smoked paprika would be a nice alternative, and it's definitely a winner!
Ingredients
- 300g parsnips shopping list
- 2 medium onions shopping list
- 2-3 cloves garlic shopping list
- 50g butter shopping list
- 1 tablespoon curry powder shopping list
- 1 chopped fresh red chilli shopping list
- 1.2 litres chicken or vegetable stock shopping list
- 150g potatoes shopping list
- 1 tablespoon creamed or dessicated coconut shopping list
How to make it
- Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without colouring.
- Add the curry powder, chilli and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.
- Simmer gently with the lid on for 20-25 minutes, or until the parsnips are tender. Liquidise until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.
People Who Like This Dish 5
- kd1021 Nowhere, Us
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- grubdaily Edinburgh, UK
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