I’ve been trying to expand my soup repetoire. I’m still way too obsessed with this restorative greens & beans soup, which I make at least once a week. But variety is the spice of life right? This is a good alternative, it fills you up and make you warm and toasty too. The curry gives it a nice, not overwhelming spiciness that contrasts well with the sweetness of the carrots and parsnips. I used rainbow carrots, but regular orange ones will do just fine too.
The best part? This recipe is so quick and easy. If you can, peel and roast the veggies ahead of time and store them in the fridge. Then you can pull the rest of the recipe together in a snap.
Curried Carrot Parsnip Soup
4 medium size parsnips, peeled
10 carrots, peeled
1 tablespoon honey
2 tablespoons olive oil
pinch of sea salt
8 cups chicken or vegetable stock
1 tablespoon curry powder
1 teaspoon turmeric
1/2 cup half and half
sea salt and freshly ground pepper to taste
Preheat the oven to 375 F. Place the carrots and parsnips in a baking dish. Drizzle with the honey, olive oil and sea salt, tossing to coat. Roast for about 50 minutes, stir them once about half way through the cooking time.
Put the roasted carrots and parsnips in the bowl of a food processor and purée to your liking. I tend towards a blend that’s still a bit chunky rather silky simply because that’s how I like it.
Put the purée in a pot on the stovetop over low heat and add the stock. Use a whisk to break up the carrot parsnip mix and make sure it’s thoroughly incorporated into the stock. Turn the heat to medium and add the curry powder and turmeric. Once the spices are incorporated, add the half and half, and stir to incorporate. Watch the temperature closely, you don’t want it to boil, turn to low if necessary, and let cook for about 10 minutes more. Season with sea salt and freshly ground pepper to taste and serve with some nice crusty bread. The soup should keep for up to a week in a sealed container in the fridge.