Make Ahead

Curried Parsnip Soup

November 28, 2010
0 Ratings
  • Serves 4
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: —grubdaily

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.

1 Review

bottomupfood November 5, 2011
Hmm, calls for 150g potatoes and then separately 1 tbsp potatoes...but only uses potatoes once? Seems like a typo. What do we really need that tablespoon for?