The guys have gone to deer camp, so my sister came up to visit me at the lakehouse. The rain we've been getting has turned to snow finally; it's been a very warm long autumn here. So it is a perfect day for soup!
My friend Kirstin shared with me a curried parsnip soup recipe she makes, so I decided to give it a try. I made a few tweaks to the recipe, but it came out delicious! This recipe is a keeper.
Curried Parsnip Soup with Curried Croutons
For the soup:
2 med. onions, chopped
1 T. grated fresh ginger
1 T. curry powder
2 t. cumin
2 lb. parsnips, peeled and diced small
2 medium potatoes, peeled and diced small
6 c. chicken stock
1 sm. container plain Greek yogurt
curried croutons (see below) lemon peel and lemon wedges, for serving
In a dutch oven, saute onion in butter until soft. Add seasonings and cook for a minute or two, until fragrant. Add parsnips, potato and chicken stock, and simmer until parsnip is soft, about 30 minutes. Using a stick blender, puree in pot until smooth. Blend in yogurt. Garnish with lemon peel and croutons; pass lemon wedges to squeeze on top.
Curried Croutons
1 T, curry powder
juice from half a lemon
Preheat oven to 400 F. Mix curry powder, butter and lemon juice together in a small bowl, and brush bread with mixture. Cut bread into small cubes. Bake on a cookie sheet untilcrisp and golden, about 20 minutes.
