Curried Parsnip Soup is just the recipe you need for a sweet and spicy warming bowl of comfort. I haven’t taken part in No Croutons Required (NCR) for a few months. It’s Lisa’s turn to host and also her birthday, she loves spicy food and has asked for spicy soups and salads this month.
There was a special offer on the veggies at the supermarket last week and parsnips featured in the offer so I ended up with a couple of packs of parsnips and decided to make a curried parsnip soup.
Curried Parsnip Soup
600g Parsnips peeled and chopped
1 onion, peeled and chopped
1 tbsp vegetable oil
1tbsp Pataks Jalfrezi curry paste
1 litre vegetable stock
salt & pepper
250ml milk or cream
Heat the oil in a large saucepan or pressure cooker, add the choppped onion and cook gently until transparent. Add the curry paste and cook for about a minute, add the parsnips and cook in the oil and curry paste for about 5 minutes until coated and slightly browned.
Add the vegetable stock and seasoning and cook until the parsnips are soft.
Let the soup cool slightly, either liquidise or use a stick blender to puree the soup. Add the milk or cream and adjust the seasoning to taste.
Serve sprinkled with parsley.
This is a very simple soup, but was really delicious. I’ve never made it with curry paste before but as I always have some in the fridge, I will definitely do so again. It seemed to add a depth of flavour as well as a little heat to the soup.