Curried Parsnip and Apple Soup
Calories:
Ingredients
- 1 teaspoon crushed coriander seed or coriander powderIngredients:
- 1 pound fairly tart apples that soften easily when cooked such as Empire, Jonathan, or Macintosh
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 large leeks white and light-green parts only, chopped and well rinsed (about 1-½ cups)
- 1 medium yellow onion chopped (about 1 cup)
- 2 medium shallots peeled and chopped
- 1½ tablespoon minced fresh ginger
- 1 tablespoon tomato paste
- 2 teaspoons finely chopped garlic about 2 medium cloves
- 2 teaspoon mild curry powder
- ⅓ cup dry white wine
- 2 medium parsnips peeled, quartered lengthwise, cored, and chopped (about 2 cups)
- 1 large yellow potato peeled and chopped into ½-inch pieces
- 3 cups lower-salt chicken broth
- 1 can light coconut milk 14-15 ounces
- sea salt
- freshly ground black pepper to taste
- 3 tablespoons thinly sliced chives for garnish
- crumbled bacon for garnish, if desired
Instructions
- Cut 1 quarter from one of the apples.Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into ½-inch pieces and toss with the lemon juice in a medium bowl.
- Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks, onion and shallow; cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.
- Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.
- Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-½ tsp. salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover then simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.
- In a blender, purée the soup in batches until completely smooth. Transfer the soup to a clean 4-quart saucepan, stir in the coconut milk, and season to taste with sea salt and fresh ground pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.
