Curried Parsnip Soup (GF)
This fragrant, sweet soup from the Winter chapter of our new cookbook makes good use of this delicious root vegetable.
Yield: 4 servings
1 teaspoon (5 mL) cumin seeds
2 teaspoons (10 mL) coriander seeds
1 teaspoon (5 mL) extra-virgin olive oil
1 onion, chopped
2 garlic cloves, crushed
½ teaspoon (2.5 mL) turmeric
½ teaspoon (2.5 mL) chili powder
1 cinnamon stick
1 pound (500 g) parsnips, peeled and chopped
3½ cups (875 mL) low-sodium vegetable stock
Salt and freshly ground pepper, to taste
Plain yogurt, for serving
Chopped cilantro, for garnish
Put the cumin and coriander seeds in a small skillet and dry-roast them over medium-high heat for 1 to 2 minutes, shaking the pan during cooking, until the seeds are lightly toasted. Set aside to cool, and then grind the toasted seeds. (If you do not have a spice grinder, or a pestle and mortar, you can use ground cumin and coriander.)
Heat the olive oil in a saucepan over medium heat and add the onion and sauté until softened and starting to turn golden. Add the garlic, turmeric, chili powder, and cinnamon stick and continue to cook for another minute, and then add the parsnips and stir well. Pour in the stock and bring to a boil. Transfer the soup to a slow cooker, cover tightly with the lid, and cook on low for 6 to 8 hours.
Allow the soup to cool. Once cooled, remove and discard the cinnamon stick. Blend the soup in a food processor or with an immersion blender until very smooth. Return the blended soup to the slow cooker and switch to high. Cover with the lid and cook for 30 minutes or until piping hot. Season with salt and pepper.
Serve immediately topped with yogurt and garnished with some chopped cilantro.
Variation: you could replace some of the parsnips with potato and/or carrots.