Curried Parsnip Soup
Ingredients
| 1 tsp cumin seeds | ||
| 2 tsp coriander seeds | ||
| 1 tsp oil | ||
| 1 onion, chopped | ||
| 2 garlic cloves, chopped | ||
| 1/4 tsp turmeric | ||
| 1/4 tsp chili powder | ||
| 1 cinnamon stick | ||
| 2 cups parsnips, peeled and chopped | ||
| 4 cups vegetable stock | ||
| Kosher salt and cracked black pepper to taste | ||
| Cilantro leaves, for garnish | ||
| 3 tbs plain Greek yogurt |
- In a skillet, fry the cumin and coriander seeds over moderately high heat for 1-2 minutes, until the seeds are lightly toasted.
- Set aside until cooled, then grind toasted seeds with a mortar and pestle.
- Heat the oil in a saucepan, then cook the onion and cook until they start to turn golden.
- Add the garlic, turmeric, chili powder, and cinnamon stick and cook for an additional minute.
- Add the parsnips and stir well.
- Pour in the stock and bring to a boil.
- Cover and simmer for 15 minutes or until the parsnips are cooked.
- Let the soup cool, then remove the cinnamon stick and discard.
- Blend the soup in a food processor until smooth.
- Transfer to a saucepan and reheat gently.
- Season to taste with salt and pepper.
- Garnish with fresh cilantro leaves and yogurt.
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