Curried Parsnip and Apple Soup

Name: Curried Parsnip and Apple Soup
Prep time: 3 h 12 min
Cook time: 3 h 12 min
Yield: 1 serving
Ingredients: 1 teaspoon crushed coriander seed; 1 pound fairly tart apples that soften easily when cooked; 1 tablespoon fresh lemon juice; 3 tablespoons extra-virgin olive oil; 2 large leeks; 1 medium yellow onion; 2 medium shallots; 1½ tablespoon minced fresh ginger; 1 tablespoon tomato paste; 2 teaspoons finely chopped garlic; 2 teaspoon mild curry powder; ⅓ cup dry white wine; 2 medium parsnips; 1 large yellow potato; 3 cups lower-salt chicken broth; 1 can light coconut milk; sea salt; freshly ground black pepper; 3 tablespoons thinly sliced chives; crumbled bacon

User Reviews

0.0

0 reviews

Unrated

Prep Time
3 hrs 12 mins
Cook Time
3 hrs 12 mins
Course
Soup

Curried Parsnip and Apple Soup

Shannon Sheppard

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

1 teaspoon crushed coriander seed or coriander powderIngredients:
1 pound fairly tart apples that soften easily when cooked such as Empire, Jonathan, or Macintosh
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
2 large leeks white and light-green parts only, chopped and well rinsed (about 1-½ cups)
1 medium yellow onion chopped (about 1 cup)
2 medium shallots peeled and chopped
1½ tablespoon minced fresh ginger
1 tablespoon tomato paste
2 teaspoons finely chopped garlic about 2 medium cloves
2 teaspoon mild curry powder
⅓ cup dry white wine
2 medium parsnips peeled, quartered lengthwise, cored, and chopped (about 2 cups)
1 large yellow potato peeled and chopped into ½-inch pieces
3 cups lower-salt chicken broth
1 can light coconut milk 14-15 ounces
sea salt
freshly ground black pepper to taste
3 tablespoons thinly sliced chives for garnish
crumbled bacon for garnish, if desired

Add to Shopping List

Instructions

Cut 1 quarter from one of the apples.Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into ½-inch pieces and toss with the lemon juice in a medium bowl.
Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks, onion and shallow; cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.
Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.
Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-½ tsp. salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover then simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.
In a blender, purée the soup in batches until completely smooth. Transfer the soup to a clean 4-quart saucepan, stir in the coconut milk, and season to taste with sea salt and fresh ground pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.