An Cooking

Curried Roasted Parsnip Apple Soup

Nothing too fancy about this soup but it was really, really good. Im going to have to run out and buy some more parsnips this week and make it again. The parsnips and apples make it quite sweet but the curry gives it just a little kick.

4 servings
30 minutes prep time plus 1 hour to roast


Roast the Parsnips & Apples:
500 grams (1 pound) parsnips
2 medium apples
2 tablespoons unsalted butter

Preheat the oven to 375°F. 

Peel the parsnips and cut them into 1/4" slices. Peel and core the apples, and cut them in similar slices. Put them in a shallow roasting pan, that will take them all in pretty much a single layer and dot them with the butter.

Roast the parsnips and apples for about 1 hour, until very soft and browned in spots. Stir them after the first 10 minutes to distribute the butter evenly, and again about two-thirds of the way through cooking. This can be done in advance.

Cook the Shallots:
3 or 4 medium shallots
1 tablespoon unsalted butter
1 teaspoon Madras curry powder

Peel and slice the shallots. Cook them gently in a small skillet with the butter, until soft and much reduced. They can be slightly browned in spots. Add the curry powder and cook for a minute or two more until well absorbed into the shallots. This can be done in advance. 

Finish the Soup:
4 cups chicken stock
salt & pepper to taste

 Put the roasted parnsips and apples, and the cooked shallots into a blender or food processor. Add about half of the chicken stock and purée well, until quite smooth. Scrape the purée into a soup pot. Use the remaining chicken stock to swish out the blender or food processor and add it to the pot as well. Bring the soup up to a simmer, and add salt and pepper to taste.





Last year at this time I made Leek, Spinach & Potato Soup.