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

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