Creamy, Spicy Parsnip-Carrot Soup

Name: Creamy, Spicy Parsnip-Carrot Soup
Yield: Serves 6 as a first course
Ingredients: ¼ teaspoon anise seeds; ⅓ cup rolled oats (old-fashioned oatmeal); ¼ teaspoon ground cardamom; ¼ teaspoon ground hot pepper, or to taste; Optional: a few tablespoons of sherry; 3 tablespoons sour half-and-half or sour cream; ⅓ cup rolled oats (old-fashioned oatmeal); 1½ quarts water; 1 tablespoon walnut or hazelnut oil; 1 tablespoon walnut or hazelnut oil; 1 pound parsnips; ¾ pound carrots; ½ teaspoon turmeric; ½ teaspoon ground cumin; ½ tablespoon kosher salt; 1 teaspoon ground coriander; 1 large leek; 3 tablespoons sour half-and-half or sour cream; 6 tablespoons minced cilantro (coriander) leaves; 6 tablespoons minced cilantro (coriander) leaves; 6 tablespoons minced cilantro (coriander) leaves

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Parsnip and carrot, aromatic relatives in the vast family of Apiaceae (or Umbelliferae) have an affinity for sweet spices, which round out the roots’ flavors but do not overpower them. If you prefer a punchier blend than the mild one following, substitute 1 tablespoon hot (Madras-style) curry powder for the selection of spices suggested.

The satiny consistency of the rich ocher soup comes courtesy of oatmeal, a gentle thickener. For warm evenings, serve the puree chilled, thinned wi

Ingredients

Starter
Gluten-free
Soup
Vegetarian

Ingredients

Method