Dec 14/10 Bowls of soup
Spicy parsnip and carrot soup
Adapted from: vegeyum.wordpress.com/2008/09/08/parsnipsoup/
Spicy Parsnip and Carrot Soup
ingredients
3 parsnips and 7 medium carrots.
1 onion
4cups vegetable stock
1 tsp coriander powder
2 tsp cumin powder
1/2 tsp curry powder
1/2 tsp chili powder
1/3 cup yogurt
olive oil
1 garlic clove, cut into julienne strips
2 tsp black mustard seeds
method
Saute the onions, parsnips and carrots for about 3 minutes. Stir in the spices and cook for one minute more.
Add the stock and bring to the boil. Cover and simmer for 30 minutes until the vegetables are cooked.
Blend until smooth. Add the yogurt.
Heat the oil in a small frying pan and add the julienned strips of garlic and the mustard seeds. Fry quickly until the garlic is beginning to brown and the mustard seeds start to pop and splutter. Remove from the heat.
Before serving, pour a little of the garlic mixture including oil on the top of each plate of soup.