Author Notes
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! Please check out other recipes on my blog: www.grubdaily.com —grubdaily
Ingredients
-
300g
parsnips
-
2
medium onions
-
2-3
cloves garlic
-
50g
butter
-
1 tablespoon
curry powder
-
1
chopped fresh red chilli
-
1.2 liters
chicken or vegetable stock
-
150g
potatoes
-
1 tablespoon
potatoes
-
1 tablespoon
creamed or dessicated coconut
Directions
-
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.
See what other Food52ers are saying.