Monsoon Curried 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 one of Salt Spring's Sip & Savour events.This recipe works well really with any Monsoon Coast spice blend. We love Moghul Curry, Kowloon Curry, Moroccan La Kama. For a HOT curried soup try Tobago Habanero Curry or Durban Curry.
Ingredients
- 3 medium parsnips peeled & chopped
- 1 medium carrot peeled & chopped
- 4 tbsp olive oil
- 2 tsp your favourite Monsoon Coast Curry
- Salt to taste
- 2 tbsp butter
- 1/2 small onion chopped
- 2 more tsp of your favourite Monsoon Coast spice
- 1 tbsp fresh ginger grated
- 2 garlic cloves minced
- 1 small Apple peeled, cored and chopped
- 2 cups Vegetable Stock
- 1/2 cup Coconut Milk
- salt and pepper to taste
- Squeeze of lemon to finish
Instructions
- Preheat oven to 425°F.
- In a large bowl, mix together olive oil, 2 tsp Monsoon Coast Curry and a pinch of salt.4 tbsp olive oil, 2 tsp your favourite Monsoon Coast Curry, Salt to taste
- Toss parsnips, carrots and apple with the oil mixture. Place on a parchment lined baking sheet and bake for 20-25 minutes until soft but not fully cooked.3 medium parsnips, 1 medium carrot, 1 small Apple
- Melt butter in a saucepan over medium-low heat.2 tbsp butter
- Add onion and sauté for 10 minutes.1/2 small onion
- Add 2 tsp Monsoon Coast Curry2 more tsp of your favourite Monsoon Coast spice
- Add garlic and ginger and cook another 2 minutes.2 garlic cloves, 1 tbsp fresh ginger
- Add roasted vegetables and apples. stir to combine.
- Add vegetable stock. Bring to a simmer, season, cover and cook 20-25 minutes until vegetables are cooked tender. Puree with a hand blender.2 cups Vegetable Stock
- Adjust salt and pepper to taste.salt and pepper to taste
- Stir coconut milk in and heat through. Thin with a little water if needed.1/2 cup Coconut Milk, Squeeze of lemon to finish
Tried this recipe?Mention @monsooncoast or tag #monsooncoast!