Winter Warmer Recipe! Roasted Curried Parsnip Soup

Om. Nom. Frigging NOM. Let me just clarify one thing first of all – I actually cannot bear curry, I’m really not a spicy food person at all – so if you’re the same, please don’t be frightened to try this recipe, the little bit of curry powder just serves to add a bit of something to warm you from the inside out!

I adapted this recipe from the way we make it at work – we make a lot of different soups, but I think this is definitely the best winter warmer. It genuinely heats you right from within your core, and it’s bloody delicious to boot. Give it a go!

Roasted Curried Parsnip Soup

Serves 4-6 depending on your portion size!

Ingredients

:: 1 kg parsnips (approx 4 large ones)
:: 3 tbsp olive oil
:: 2-4 cloves of fresh garlic
:: 2-4 tsp dried thyme (you can of course use fresh if you have it)
:: 2-3 tbsp honey
:: 1-4 tsp hot curry powder
:: Salt and pepper
:: 750ml vegetable or chicken stock
:: 300ml double cream
:: Splash of milk

Note that you can vary the amount of the seasoning ingredients according to your taste. If you’re really afraid of curry powder, just go for a teaspoon. If you like it hawt, go mad with it. Just do what you feel! For reference, I used 4 garlic cloves, 3 tsp thyme, 2 tbsp honey and 2 tsp curry powder.

Method

Peel the parsnips, top ‘n tail them, and cut them into relatively chunky batons (about two inches long and half an inch thick). You don’t want them too skinny else they’ll burn when you roast them, and equally you don’t want them huge else they’ll take a million years to roast. Use your common sense.

Toss them in a roasting tin with the olive oil, garlic, honey, thyme, curry powder, and a good twist from your salt and pepper mills. Roast at 200 degrees (reduce to 180 for fan ovens) for about 30-40 minutes, until the parsnips are softened and browned.

Once the parsnips are out, mash them up a little bit to make blending easier. Use a regular potato masher just to break them up a bit, right there in the roasting tin. You don’t need to be thorough in the slightest, it’s just to make your life a bit easier.

Meanwhile, bring 500ml or so of your stock to the boil in a large pan then take off the heat. Carefully add the squished parsnips and double cream, and gently mix together. Pour the rest of the stock into the roasting tin to remove the bits and pieces from the tin – extra flavour! Pour this in to the big pan, too.

The next part is blending – you can use an electric hand blender if you have one. Mine literally died on me whilst I was making the soup so I chucked it into a proper blender instead which works just as well if not better (it just creates more washing up ;P). I split this quantity of soup into two batches for blending to leave some room in the blender.

Just use your judgement as far as consistency goes. I think I did it for about 2 minutes on a medium speed until it was smooth. Once it’s all blended nicely, return it to the large pan and pop it back on the heat to simmer for a while. Taste it, test the consistency – if it’s a bit thick, add milk just a splash at a time until it’s how you like it. Add a little more salt and pepper if you like.

Now eat loads of it with a hot crusty roll. Mmmmm. This is very rich, though; you will need less than you think.

This will keep for up to a week in the fridge, but it can of course be frozen too. Just make sure you do not refreeze once thawed ;D see what I did there?!

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