Curried parsnip soup

Whether you dress it up for dinner with friends, or prefer it as a weeknight meal, this warming curried parsnip soup will be a hit anyway you spice it.

The ingredient of Curried parsnip soup

1. 20g unsalted butter
2. 1 tablespoon yellow mustard seeds
3. 1 tablespoon Madras curry powder
4. 1/2 teaspoon ground turmeric
5. 2 leeks (white part only), sliced
6. 4 parsnips, peeled, sliced
7. 1L (4 cups) hot water or Massel chicken style liquid stock
8. Dash of pure cream (optional)
9. 12 fresh curry leaves (see Notes)
10. 2 parsnips, peeled, trimmed, cut lengthways into quarters (and crossways if very long)
11. 1 tablespoon olive oil
12. 1 tablespoon runny honey

The instruction how to make Curried parsnip soup

1. For the parsnips, preheat the oven to 220C. Spread pieces on a baking tray, toss with oil and roast for 30 minutes, turning once or twice, until tender. Toss with honey and roast for a further 5 minutes or until crisp and caramelised.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the mustard seeds, curry powder and turmeric and cook, stirring, for 1 minute. Add the leek and cook, stirring, for 5 minutes, then add parsnip and toss well to coat.
3. Add hot water or stock, season, then simmer over medium heat for 20 minutes until parsnips are tender. Cool for 5 minutes, then whiz in a blender, in batches, until smooth and creamy. (Add a dash of cream if you like.)
4. Return the soup to the pan with the curry leaves and heat through over low heat. Divide among bowls and serve topped with honey-roasted parsnips.

Nutritions of Curried parsnip soup

calories: 124.28 calories
fatContent: 7 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 12 grams carbohydrates
sugarContent: 8 grams sugar
fibreContent:
proteinContent: 2 grams protein
cholesterolContent:
sodiumContent: 19.82 milligrams sodium