Name: Curried Parsnip Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 6
Ingredients: One 2- in (5- cm) piece fresh ginger, peeled and minced (about 2 tablespoons); 2 teaspoons curry powder; ½ teaspoon ground cinnamon; 6 cups (1.5 liters) water; 1 teaspoon ground ginger; 3 tablespoons coconut oil; 1 lb (500 g) parsnips (about 5 to 6), peeled and sliced; 2 tablespoons sugar; 1 large onion, chopped; 2 teaspoons salt; ¼ teaspoon freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

The months of frost bring parsnip season! parsnips are native to the Silk Road region and have been eaten there since antiquity. When cooked, their buttery, slightly spicy, sweet flavor offers undertones of honey—with a subtle taste of cardamom. Combine this complex flavor profile with the aromatic bite of curry powder, ginger and a hint of cinnamon and you’ve got a soup that is perfect for those cold winter months.