Winter Soups- Curried Parsnip

I'm not a food blogger. Goodness, I wouldn't even try! There are plenty of amazingly talented humans doing just that. But I will share a few of the recipes I've come to love along the way and share the love.

My husband and I are really into soup. It's hot, cozy, and full of nutrients. And when it's done right, can be some of the best meals you'll ever have. 

To be honest when Chris first suggested we make curried soup I was suspicious because I like curry but I was afraid it could be overpowering. However, I needn’t of worried. The curry powder is subtle and made my stomach feel warm and cozy. Everything I want out of life and a soup. 

I wish I could take credit for this amazing soup, but I mostly just adapted it from one I found on so all genius is theirs. All I can take credit for is passing on the love! Here’s what you’ll need:

4 large parsnips

2 large potatoes

2 medium yellow onions

8 cups of chicken (or vegetable!) stock

2 tablespoons of curry powder

4 tablespoons of shredded coconut

2 cloves of garlic

heavy cream

smoked paprika

some butter (or olive oil/coconut oil)

So the thing you need to know about soup is that slower is better. Don’t rush. You want all the flavors to simmer and really meld together. So be patient. First, chop up your onions and crush the garlic. Toss those into a large sauce pan over a low heat with some butter and let them sautee until the onions are translucent. For me it took about 8 minutes to get there. I’d say anywhere between 5-10 should get you there. 

While the onions are doing their thing, peel and chop up the parsnips and potatoes and set them aside. When the onions are clear, throw in your curry and chicken stock. Turn up the heat and let that come to a boil. 

Once it does, throw in your parsnips, potatoes and shredded coconut. Turn the heat back down, put a lid on it, and let everything simmer for about 20-30 minutes. Or until the parsnips are completely soft. 

When the parsnips are totally cooked, take everything off the heat and blend it with a hand blender. Make sure there are no chunks— this isn’t a stew!

At this point you may notice I haven’t added salt or pepper. There’s literally nothing hate more than an over-salted soup. Sometimes I think people are over-zealous with their salt because they think it’s the only way they can bring flavour to their soup. But if you let the produce speak for itself you should only have to add very little. I added about a tablespoon to taste after I blended everything. You make the call— it’s your soup.

Now you’re ready to serve! Once you’ve put the soup in bowls garnish it with a dollop (or more!) of heavy cream and a sprinkle of smoke paprika. You’ve done it. Welcome to winter in a cup. You’re welcome.