Spicy Parsnip, Apple & Sweet Potato Soup Recipe
March 18 2024 – Dawn Chapman
the parsnips come together in a delicious harmony that will have your taste buds singing along and asking for an encore.
Whether you're curled up by the fireplace or hosting a gathering with loved ones, this delicious soup by Kitchen Sanctuary & Lazy Daisy Buttermilk biscuit combo is sure to be a crowd-pleaser that warms both the body and the soul.
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves of garlic minced
- 1 tsp minced ginger
- 1 ½ tbsp curry powder mild or hotter, depending on your taste
- 1 large sweet potato peeled and chopped into chunks
- 2 large parsnips peeled and chopped into chunks
- 1 eating apple peeled and chopped into chunks
- 4 heaped tbsp red lentils
- 400 ml (14 oz) canned coconut milk
- 600 ml (2 ½ cups) chicken/veg stock
- small bunch of coriander (cilantro)
- ¼ tsp salt
- ¼ tsp pepper
- 1 lime half of the lime sliced thinly, the other half will be squeezed into the soup
Toppings
- 3 tbsp unsalted peanuts roughly chopped
- 1 tbsp coconut milk (or you can replace with double/heavy cream)
- 1 tbsp chilli sauce (sriracha or sweet chilli sauce)
- ½ tsp chilli flakes
Parsnip chips
- 2 parsnips peeled and sliced length-ways into thin slices
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Instructions
1.
If you're making parsnip chips, preheat the oven to 190C/375F (fan) and line a baking tray with a silicone liner.2.
Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.3.
Add the garlic, ginger, and curry powder, stir together, and fry for a minute more, until they release their fragrance.4.
Add the sweet potato, parsnip, and apple, and fry whilst stirring for a minute to coat them in the curry mixture.5.
Add the lentils, coconut milk, stock and the stalks from the coriander (cilantro) - we'll save the leaves for garnish later. Bring to the boil, then turn down the heat and simmer gently for 20-25 mins.
6.
While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Drizzle over the 1 tbsp of oil and the ¼ tsp of salt and pepper. Toss together.
7.
Place the parsnips in the oven for 15-20 minutes (no need to turn) until golden brown. Remove from the oven.
8.
At this point you can also place the unsalted peanuts for your soup topping in a small frying pan (no oil). Fry over a high heat for 2-3 minutes, stirring often, until browned (be careful, they burn quickly). Transfer to a bowl when browned.
9.
Take the soup off the heat, add the salt and pepper and the juice of half a lime and carefully blend using a stick blender (or carefully pour into a food processor and blend) until smooth.
10.
Have a taste and add a bit more seasoning if required. You could also add a bit of water if the soup seems a bit too thick.
11.
Ladle into bowls, and top with a drizzle of coconut milk (or double/heavy cream) and a drizzle of chilli sauce. Give the sauces a little swirl.
12.
Place the parsnip crisps on top and sprinkle on the toasted peanuts. Add the coriander (cilantro) leaves, chill flakes, and lime slices, then serve.
Recipe By: Kitchen Sanctuary
