Curried Parsnip Soup

Here’s a very quick and tasty recipe for curried parsnip soup that can be made more involved if you like. The quick version only takes a few minutes work although you can add various optional sophistications and ingredients that will give you different finished results. I prefer the basic simple recipe but do try the different options for variety and find your own favourite version. Including the cooking apple really adds to the finished flavour, but it can be left out without ruining the result. As ever in The Real Curry Secret, all measurements are approximate.

Curried Parsnip Soup
1lb (450 grams) parsnips, washed, scrubbed and grated
1 medium sized cooking apple, washed, peeled and grated
2 medium onions, finely chopped
2 cloves garlic, crushed or very finely chopped
1 inch (2.5 cms) root ginger, peeled and grated
2 pints (1.1 litres) vegetable stock
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika

½ teaspoon ground hot chillies (optional)

Juice of half a lemon (optional)
Cream or thick natural yoghurt (optional extras)
Optional garnishes: chopped coriander leaf, chives, croutons, parsnip crisps

Soften the chopped onions and crushed garlic in a pan with little butter or oil (or a mixture of both) on a medium heat, then add the three teaspoons of dry spices. Add the ginger, then the grated parsnips and stir into the mixture, still cooking on a medium heat. When all ingredients seem to have softened well, add the hot vegetable stock and bring to a simmer. Finally add the apple, season with as much salt and pepper as you think fit and check for “curry heat” (if more spice is required just add some curry paste to taste) then stir well and leave to simmer until all is cooked.
At this point check the seasoning and add the lemon juice, if required. If you prefer a smooth soup the mixture can then be passed through a sieve (or put into a blender if cool enough but do not attempt to blend if it is still very hot) or left as it is if you like some texture to remain in the finished product. A dollop of cream, or – for the more health conscious – a thick yoghurt, can be added, to float in the centre of the serving bowl, with perhaps chopped coriander or one or two chopped chives or maybe even some homemade crouton boats.
For an even more sophisticated garnish add your own parsnip crisps - for these simply buy them in a health shop or, if you're feeling bold, fry some thin parsnip shavings (use a potato/ vegetable peeler for this) in hot oil for a few seconds until brown, then drain.
For more variations try adding other vegetables such as carrots (just grate and add in with the parsnips to cook) or try some quick “no soak” red lentils (stir into the mixture just before adding the stock and do check that they cook fully in the simmering process) which will give you a much richer and thicker final result.

Simple curried parsnip soup is a great comfort food that can be raised to the level of fancy dinner party status with a few little extras - and it always tastes great. It goes well before a curry or as part of a western meal. Enjoy!