Curried Parsnip Soup

Our vegie garden has produced the most magnificent parsnips this year. When just about everything else in the garden has finished, the parsnips have kept the radishes and cabbages company.  There are no more sassy chillies left or perfumed basil, no more voluptuous tomatoes or abundant zucchinis. Just the old faithful winter veg, toiling in the soil through the cold and rain. It felt right to marry the plain old parsnip with warm spices and coconut milk and let it have its moment in the sun at last.


Curried Parsnip Soup
from Bill Granger's Holiday
Serves 6

1 tablespoon grapeseed oil, or other light flavoured oil
2 onions, chopped
3  tablespoons korma curry paste
1.25 kg parsnips, coarsely chopped
1.5 litres chicken or vegetable stock, boiling
150 ml coconut milk, plus extra to drizzle

Heat the oil in a large heavy-based pan over a medium heat. Add the onion and cook stirring occasionally for 5-6 minutes or until onion is soft. Add the curry paste and cook stirring constantly for a further 1-2 minutes or until fragrant.

Add the parsnips and hot stock and bring to the boil. Reduce the heat to low, cover and simmer for 20 minutes or until parsnips are tender. Remove and set aside to cool slightly.

Blend the soup in batches in a food processor or blender until smooth; return to a clean pan with the coconut milk. Place over a low heat, stirring until heated through.

Season to taste with sea salt and freshly ground black pepper.

To serve, drizzle the soup with a little extra coconut milk.