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The Washington Post

Curried Parsnip and Apple Soup

Curried Parsnip and Apple Soup 6.000

James M. Thresher for The Washington Post

Nov 19, 2008

This light and pretty soup takes less than an hour to prepare.

Make Ahead: The soup can be made and refrigerated up to 2 days in advance. Add the grated apple during the 3 to 4 minutes of reheating.


Servings: 6
Ingredients
  • 1 heaping teaspoon coriander seeds
  • 1 heaping teaspoon cumin seeds
  • 6 whole seeds from crushed green or brown cardamom pods
  • 2 tablespoons plus 1 teaspoon unsalted butter
  • 1 tablespoon canola oil
  • 1 1/2 to 2 medium onion, coarsely chopped (about 2 cups)
  • 2 medium cloves garlic, minced
  • 1 heaping teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 pound parsnips, peeled and trimmed
  • 4 cups low-sodium, fat-free vegetable broth (may substitute low-sodium chicken broth)
  • Salt
  • Freshly ground black pepper
  • 1 medium Granny Smith apple
  • 2 to 3 tablespoons crème fraîche, for serving (may substitute double cream)

Directions

Heat a small skillet over medium heat. Add the coriander, cumin and cardamom seeds; toast for 2 to 3 minutes, shaking the skillet once or twice, until the seeds start to change color.

Transfer the seeds to a pestle; use a mortar to crush them finely. (Alternatively, let them cool, then grind in a dedicated spice grinder.)

Heat the butter and oil in a large saucepan over medium heat. When the butter starts to foam, add the onions and cook for 2 minutes, stirring as needed. Add the garlic and cook for 1 minute, then add all the ground-spice mixture, along with the ginger and turmeric; stir to mix well. Reduce the heat to medium-low and cook gently for a few minutes.

While the spice mixture is cooking, cut the parsnips into 1-inch cubes. Add them to the saucepan, stirring well, then add the broth; season lightly with salt and pepper. Increase the heat just to bring the liquid to a boil, then reduce the heat to medium-low; cook uncovered for 1 hour, stirring occasionally.

Remove the saucepan from the heat. Working in batches, transfer the soup mixture to the food processor and puree until smooth.

Return the pureed soup to the saucepan; taste and adjust seasoning as needed.

(At this point, the soup may be transferred to an airtight container and cooled to room temperature, then covered and refrigerated for up to 3 days.)

When ready to serve, reheat the soup over medium-low heat for no more than 4 minutes. Meanwhile, peel and core the apple, then grate using the large holes of a box grater. Drop the grated apple into the soup in the last few minutes of reheating.

Remove from the heat; swirl in the creme fraiche to taste; divide among individual bowls and serve hot.

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Recipe Source

Adapted from the BBC Web site.

Tested by Doris Truong.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 161


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 4g 20%

Cholesterol: 15mg 5%

Sodium: 296mg 12%

Total Carbohydrates: 23g 8%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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