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Spiced winter roots soup

Spiced winter roots soup

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Warm up with this spicy and very tasty winter soup.

Serves: 4
Prep time: 1 hr 10 mins
Costs: Cheap as chips

Ingredients

To make the parsnip crisps, use a potato peeler to shave long, thin strips from a large, peeled parsnip. Deep-fry in hot oil for 1-2 mins until crisp and golden. Drain well on kitchen paper.

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30ml (2tbsp) sunflower oil
1 onion, finely chopped
10ml (2tsp) medium curry paste
275g (10oz) carrots, peeled and diced
225g (8oz) swede, peeled and diced
225g (8oz) parsnips, peeled and diced
1.3 litres (2 1/4pt) vegetable stock
Natural yogurt, parsnip crisps
(see Tip below) and crushed coriander seeds, to garnish

Method

Heat the oil in a large pan and fry the onion for 5-6 mins until just softened. Stir in the curry paste and cook for 1 min, then add the diced vegetables, cover and cook gently for 5 mins.
2 Pour in 850ml (1 1/2pt) of the vegetable stock and season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 30 mins until the vegetables are tender. Cool for 10 mins.
Purée the soup in a blender or food processor and return to the pan. Add another 150ml (1/4pt) of the stock and heat through gently. Only add the rest of the stock if you prefer a soup with a thinner consistency.
4 Adjust the seasoning to taste and serve in warmed bowls. Add a spoonful of yogurt and garnish with parsnip crisps and crushed coriander seeds.

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