I love parsnips although they are not widely used very much in Indian cuisine. Parsnips are a delicious root vegetable and a distant cousin of the familiar carrot. They have a wonderful taste & texture that works well in Indian recipes. Parsnips are thought to have originated in Europe. They are also very healthy & nutritious being a rich source of dietary fiber, calcium, folate, potassium & Vitamin A.

Parsnips have a lovely sweet taste which pairs well with warm Indian spices. I especially love parsnips in soups, so my Curried Coconut Parsnip Soup is a nice introduction to this humble vegetable.


CURRIED COCONUT PARSNIP SOUP

Ingredients:

1 lb of parsnips, peeled & finely shredded (you can definitely use a food processor)
2-3 shallots, thinly sliced
2 stalks of young celery, finely chopped
1-2 garlic cloves, finely minced
½” piece of fresh ginger, peeled & finely grated
½ tsp red chili powder (to taste)
½ tsp ground cumin powder
2 tsp of good quality curry powder
salt & black pepper, to taste
2 cups good quality stock (chicken or vegetable, you can also use water)
1 can of good quality coconut milk (you can use light coconut milk)
2 tbsp butter or oil (vegetable or canola)
pinch of smoked Spanish paprika
freshly chopped cilantro leaves for garnish

METHOD:

In a large soup pot on medium high heat, add the butter and when hot add the shallots. Sauté until just slightly browned and add the celery, garlic & grated ginger. Sauté for 3-4 minutes and add the spices (red chili powder ground cumin powder, curry powder, salt & black pepper). Stir and let cook for 5 minutes before adding in the shredded parsnips. Then add the stock (or water) & the coconut milk. Make sure there is enough liquid to cover, adding more stock (or water) if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 15-20 minutes until the parsnips are tender.

Let the soup cool a bit and then puree until the desired texture and consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste and adjust the seasonings as needed. Garnish with the smoked Spanish paprika & freshly chopped cilantro leaves. Serve hot with toasted pita or naan wedges.


VARIATIONS:

Feel free to add some more vegetables to this soup such as baby potatoes, fennel bulb or celery root.