Indian Curried Parsnip Soup
Ingredients
| 2 tbs butter | ||
| 1 clove garlic, crushed | ||
| 1 onion, chopped | ||
| 2 tsp ground cumin | ||
| 1 tsp ground coriander | ||
| 4 parsnips, peeled and sliced | ||
| 2 tsp curry paste or 3 tsp curry powder | ||
| 2 cups chicken stock | ||
| 2 cups milk | ||
| 4 tbs plain yogurt | ||
| squeeze of lemon juice | ||
| kosher salt and fresh cracked black pepper to taste | ||
| fresh chives for garnish | ||
| ready made naan bread for serving |
- Melt the butter n a large, sauce pan until foaming.
- Add the garlic and onion and cook over medium heat, stirring occasionally for about 5 minutes.
- Stir in the ground cumin and coriander and cook, stirring frequently for another 1-2 minutes.
- Add the parsnip slices and stir until coated with the butter, then stir in the curry paste or curry powder, followed by the stock.
- Cover the pan, lower the heat and simmer for 15 minutes, or until the parsnips are tender.
- Remove the pan from the heat and leave the soup to cool slightly.
- Poor the soup into a food processor and process until smooth, scraping down the sides if necessary.
- Return the soup to the pan and stir in the milk.
- Heat gently for about 2-3 minutes, then add half the yogurt and a squeeze of fresh lemon juice.
- Season to taste with salt and pepper.
- Serve in bowls topped with swirls of the remaining yogurt and garnished with fresh chives.
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