My Spice Drawer

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Curried Carrot Parsnip Soup

Parsnips are an underrated root vegetable! Best picked after a frost they have a lovely sweetness that really comes out when roasted. We served this soup at Salt Spring's 2013 Sip & Savour Grazing Event.

 3 medium parsnips, peeled & chopped (1 1/2 cups)
 1 medium carrot, peeled & chopped (1/2 cup)
 1 tbsp olive oil
 1 tsp Moghul Curry
 salt to taste

 1 tbsp butter
 1/2 small onion, chopped (1/2 cup)
 1 tbsp grated fresh ginger
 1-2 tsp Moghul Curry
 1/2 small apple, peeled, cored and chopped, (1/2 cup)
 2 c vegetable stock
 1/4 c coconut milk
 salt and pepper to taste

Preheat oven to 400. Peel the parsnips and carrots and cut into even sized chunks. In a bowl, mix together olive oil, 1 tsp Moghul Curry and a pinch of salt. Toss parsnips and carrots in the mixture. Place on a parchment lined baking sheet and bake for 20-25 minutes until soft but not fully cooked.

Meanwhile, peel and chop onion, ginger and apple. Melt butter in a saucepan, add onion and sauté on medium-low heat for 10-15 minutes. Add ginger and cook another 2 minutes. Add 1-2 tsp Moghul Curry, roasted vegetables and apples; stir to combine then add vegetable stock. Bring to a simmer and cook 20-25 minutes until vegetables are cooked through. Puree with a hand blender, add salt and pepper to taste.

Before serving stir in 1/4 cup coconut milk and heat through. Thin with a little water if desired.