Curried parsnip soup

Curried parsnip soup


  • 2 large parsnips, peeled and chopped
  • 1 onion, chopped
  • 20g butter
  • 2-3 curry leaves
  • 1 teasp mustard seeds
  • 1 teasp good quality Indian curry paste*
  • pinch of turmeric
  • salt
  • freshly ground black pepper
  • freshly chopped coriander leaves


Sweat parsnip and onion with butter and spices over moderate heat for 5 minutes. Add water to cover and simmer until parsnip is very tender, about 20 minutes. Blend and season. Reheat and add lots of coriander leaves to each bowl before serving.

* In my opinion there is no such things as good commercial curry pastes/mixes. Make your own powder – eg Julie Sahni’s master curry powder  which is divine – and use that.

recipe from Stephanie Alexander The Cook’s Companion

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