I love curry. And this recipe for curried parsnip soup will hit the spot. Curried parsnip soup is one of those dishes that remind you of how versatile and delicious curry can be. The kick of the curry goes extremely well with the heat of the soup.
From fresh or raw this soup takes about an hour to make. But, the taste rewards are well worth the time spent. Curried parsnip soup is especially good when it’s cold and or rainy outside. It gives you that warm feeling all over. Well enough talking, or in your case reading. Let’s get right to this wonderful dish.
Ingredients for Curried Parsnip Soup
3 pounds of parsnips, peeled and cut into 2-inch pieces.
1 medium yellow onion, chopped
3 tablespoons of olive oil, divided
2 stalks of celery, diced
1 tablespoon of kosher sea salt.
1-2 teaspoons of curry powder. (Remember a little goes a long way)
1/2 teaspoon of black pepper
1/2 teaspoon grated fresh ginger
8 cups of vegan vegetable broth
Toasted bread slices
Chopped fresh Chives (garnish on top)
Okay, now that you have all of your ingredients, let’s go to the steps for making curried parsnip soup.
Step 1 – Preheat oven to 400 degrees F. Then line a large baking sheet with foil.
Step 2 – Combine the parsnip with 1 tablespoon of the olive oil in a large bowl and toss to coat the parsnips. Spread in a single layer over the prepared baking sheet. Bake for about 35-45 minutes. Or bake until the parsnips are tender and lightly brown around the edges. Make sure you stir it halfway through cooking.
Step 3 – Take the remaining 2 tablespoons of olive oil and heat it in a large saucepan over medium heat. You can also use a dutch oven to heat the oil. Next, add your onions and celery. Cook and stir this mixture for about 8 minutes. Or until the vegetables are tender and the onion is translucent.
Add the garlic and salt, curry powder, pepper, and ginger. Cook and stir this mixture for about 1 minute. Then add the rest of the parsnips and the broth. Bring this to a boil over medium to high heat. Once it is boiling, reduce the heat to medium low. Then cover it and let it simmer for 10 minutes.
Step 4 – Working in batches, puree the soup in a blender or food processor. Then pour the soup into a large bowl. You can serve it with toasted bread and garnish the top with chives.
There you have it. This curried parsnip soup recipe will easily make 6 to 8 servings. The next time it is cold and or rainy outside and you want to curl up with something warm, try this recipe for curried parsnip soup.