I can imagine being in a cosy British gastro pub with a log fire, where the specials of the day are written on blackboards, and ordering this warming soup as a starter. Carrots and parsnips go well together and I often include them in the mixed roast veg. I do when serving the weekly Sunday roast. I decided to use curry paste (Patak’s Original Concentrated Curry Paste – Hot) instead of curry powder for this soup and I think it gave a better flavor – you can taste the curry but not so much that it masks the vegetables. The carrots and parsnips should be cut into pieces of the same size.
1 tbsp. olive oil
1 onion – diced
1 large clove of garlic – grated
1/2 tsp. turmeric
1 tbsp. curry paste
4 oz. carrots – peeled and chopped into small pieces
8 oz. parsnips – peeled and cut into small pieces
4 cups broth – vegetable or chicken
Heat the oil in a cast iron casserole dish and when nice and hot add the onion and let brown before adding the garlic.
Cook for a minute or two then stir in the turmeric and curry paste and stir well.
Tip in the carrots and parsnips and cook for a few minutes stirring until they are covered with turmeric and the paste.
Pour over 4 cups of broth.
Bring to a boil then turn down heat and simmer for 20 minutes.
Process the soup with a hand-held blender or in a food processor.
Taste and season with a little salt, if necessary.
