Indian Spiced Parsnip Soup

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Indian Spiced Parsnip Soup

 

 

2 tsp cumin seeds

4 tsp olive oil

1 brown (yellow) onion, halved, coarsely chopped

4 tsp mild curry paste

1 litre/quart vegetable stock

1 cup water

7 (about 1 kg/2 1/4 lb) parsnips, peeled, cut into 2 cm (3/4 " ) pieces

1/2 cup light coconut cream

 

pappadums, cooked following packet directions, to serve

 

 

1. Heat a saucepan over a medium heat. Add cumin seeds and cook,

stirring, for 1 minute or until aromatic. Transfer to a plate.

 

2. Heat oil in a medium saucepan over medium heat. Add the onion and

cook, stirring, for 5 minutes or until soft. Add curry paste and cook,

stirring, for 30 seconds or until aromatic.

 

3. Add the stock and water to the pan. Increase heat to high and bring

to the boil. Reduce heat to medium-high. Add the parsnip and simmer

for 15 minutes or until parsnip is tender. Remove from heat and set

aside to cool slightly.

 

4. Place half the parsnip mixture in the bowl of a food processor and

process until smooth. Transfer to a clean saucepan. Repeat with the

remaining parsnip mixture. Place over low heat and cook, stirring, for

2 minutes or until heated through.

 

5. Ladle soup among serving bowls and top with coconut cream. Sprinkle

with cumin seeds and serve with pappadums.

 

 

Serves 4.