Curried parsnip soup is a classic, but the spices work really well with other root vegetables; perfect if you have a few bits and bobs left over in the fridge. Using creamed coconut instead of ordinary cream makes it lovely and rich, and another addition that I rather like are cooked lentils. Stirred in after the soup has been blended, they add a bit of extra texture if you're looking for a hearty, filling soup.
30g butter and 1 tbsp oil
2 tsp medium hot curry powder or 1 tbsp curry paste
1 lg onion finely chopped
2 cloves garlic crushed and chopped
a 2cm knob of fresh ginger (optional)
1l vegetable stock
400g parsnips, celeriac, carrots or a mixture, peeled and diced
1 smallish potato chopped
100ml single cream or 100g creamed coconut
2 tbsp chopped coriander or parsley.
Gently cook the onion in the butter and oil for 5 minutes, then add the garlic, ginger and root vegetables and cook for a further 5 minutes, stirring occasionally.
Add the curry powder and cook for 2 minutes before adding the stock.
Simmer until the vegetables are tender, blend, check and adjust the seasonings and re-heat gently with the cream or creamed coconut.
Scatter on the herbs before serving.
The taste tests are in - so far: 5 people thought CURRIED ROOT VEGETABLE SOUP was Yummy 0 thought Yuck. What about you - Yum or Yuck?!