Curried Roasted Parsnip Soup
With a beautiful combination of sweet and heat, this curried roasted parsnip soup is the perfect creamy yet lean winter soup.
Servings: 6
Equipment
- This is an affiliate link.blender
Ingredients
- 5 parsnips
- 1 carrot
- 1 onion
- 1 head garlic
- 2 tbsp This is an affiliate link.olive oil or vegetable oil
- ½ tsp salt
- ½-1 tsp hot curry powder
- 720ml / 3 cups This is an affiliate link.vegetable stock
- 120 ml / ½ cup single cream optional
- ½ tsp Nigella seeds
Instructions
- Preheat the oven to 200C/400F. Peel the parsnips and 1 carrot and cut them in 5cm/2 inch chunks. Cut the onion in wedges and slice the top of the garlic head off to expose the cloves.
- Scatter the vegetables in a roasting pan, drizzle with the olive oil and season with salt and the curry powder. Brush 1/2 tsp of olive oil on top of garlic cloves and wrap the head of garlic in tin foil. Place it in the same roasting pan.
- Roast the vegetables in the preheated oven for 30 minutes or until tender and slightly crispy on the outside. Once done, remove the head of garlic from the pan and take the foil off, set aside to cool.
- Transfer the parsnips, carrot and onion to a blender with 480ml/2 cups of the vegetable stock, squeeze the roasted garlic cloves out the skin into the blender and blend until smooth. Add the mix to a soup pot together with the rest of the vegetable stock and bring to a simmer, then add in the cream if using, season with salt to taste and a touch more of curry powder if desired. Sprinkle with Nigella seeds if using.
Nutrition
Calories: 223kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 699mg | Potassium: 588mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2162IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 1mg