Roasted Curried Parsnip & Apple Soup
PREP TIME: 20 MINS
COOKING TIME: 1 HR
SERVES: 6
INGREDIENTS
1/4 cup (60ml) olive oil
1/4 cup korma curry paste (eg. Patak’s)
500g Spud Lite potatoes, cut into chunks
700g parsnip, peeled and cut into chunks
2 Granny Smith apples, peeled, cored and cut into chunks
2 large brown onions, diced
2 cloves garlic, crushed
1 tablespoon ginger, grated
2 tablespoons curry leaves, chopped
1.5 litres vegetable stock
400ml tin coconut milk
2 teaspoons apple cider vinegar
salt flakes and freshly ground black pepper
PARSNIP CHIPS
1 large parsnip, peeled into strips
2 tablespoons curry leaves
canola oil, to fry
METHOD
Step 1
Preheat oven to 220°C (200°C fan-forced).
Step 2
Add potatoes, parsnip and apple to a roasting pan with half the olive and half the curry paste, tossing until well coated. Place in preheated oven for 40 minutes or until vegetables are golden.
Step 3
For the parsnip chips, fill a small saucepan 1/3 full of oil and heat to 180°C. Add parsnip strips in small batches and cook for 1-2 minutes until golden. Remove and place on kitchen paper to absorb excess oil. Add curry leaves and cook for about 30 seconds or until crisp, and place on kitchen paper. Season with salt and pepper and set aside until required.
Step 4
Meanwhile for the soup, heat remaining oil, curry paste, onion, garlic, ginger and curry leaves together in a large saucepan over a low heat, stirring until well coated. Cover and cook for 10 minutes or until onion is tender.
Step 5
Add roasted vegetables, stock and coconut milk, increasing heat to medium. Slowly bring to the boil, reduce heat to a simmer, cover and cook for 20 minutes. Add vinegar and using a stick blender, puree until smooth. Season with salt and pepper.
To serve, divide soup between six bowls and top with parsnip chips and fried curry leaves.
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