Indian Curried Parsnip Soup


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.




15 min


25 min



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