Friday, December 02, 2011

Christmas Recipes 2011: Curried Parsnip Soup

Curried parsnip soup / Vürtsidega pastinaagisupp
Photo by Andres Teiss

I am not claiming that this curried parsnip soup is a traditional Christmas soup in Estonia or anywhere else in the world. However, after living in Scotland for seven years, I do associate parsnips - at least in their roasted incarnation - with Christmas feasts, and the warming curry spices make it immensely suitable for a lighter (and healthier) festive starter. I've used individual spices - ginger, cumin and turmeric - to spice up this pretty soup, but you can simply substitute your favourite curry powder mix for these spices.

Again, this recipe was one of the six recipes that I was recently asked to develop for a particular supermarket here in Estonia, which are included in their 2011 Christmas Newsletter. The photos for the newsletter were shot by Andres Teiss, and he has kindly allowed me to use those for my blog posts as well.

Curried Parsnip Soup
(Karrivürtsidega pastinaagisupp)
Serves six

Curried parsnip soup / Vürtsidega pastinaagisupp
Photo by Andres Teiss

1 to 2 Tbsp oil
1 large onion, chopped
1 garlic glove, minced
750 g parsnips (peeled weight)
2 tsp ground cumin
1 tsp turmeric
1 tsp ground ginger
1 litre hot vegetable stock
salt and pepper, to taste
fresh coriander/cilantro leaves, to garnish

Cut the parsnips into chunks.
Heat the oil in a heavy saucepan. Add the onion and sauté for a few minutes. Add the garlic, fry gently for another minute.
Add the spices and parsnip, stir to coat evenly with the spice mixture. Pour in the stock, season with salt and pepper. Bring into a boil, then reduce heat and simmer gently for 20-30 minutes, until the parsnip is soft.
Remove the saucepan from the heat. Process the soup until liquified (you can use either a hand-held immersion blender or a liquifier blender). Reheat the soup, season to taste, if necessary.
Garnish with a fresh coriander/cilantro leaves and serve.

Curried parsnip soup / Vürtsidega pastinaagisupp
Photo by Andres Teiss

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