(I forgot to take pictures for lot of soups I tried)
1 tablespoon olive oil
2 onion, minced
2 celery stalks, chopped
1 large potato, chopped
2 carrots, chopped
1 parsnip, chopped into large chunks
2 tablespoons mild curry paste (or garam masala)
1 tablespoon all purpose flour
4 cups vegetable stock
2 tablespoons heavy cream
salt and pepper
FOR THE GARNISH:
1 tablespoon butter
1 large onion, thinly sliced
2 tablespoons chopped fresh cilantro
1. Heat the oil in a large pan. Add the vegetables, toss well, and cook for 3 to 4 minutes until light brown.
2. Stir in the curry paste or garam masala and the flour, and stir together well. Pour the stock over and bring to a boil. Lower the heat and simmer, stirring occasionally, for 20 to 30 minutes, until the begetables are tender.
3. Meanwhile, prepare the garnish: Melt the butter in a skillet. Add the onion and slowly saute for 7 to 10 minutes until brown.
4. Stir the cream into the soup and adjust the seasoning. Serve immediately, sprinkled with the fried onion and chopped cilantro.
1 heaped tablespoon coriander seeds
1 teaspoon each cumin seeds and turmeric
1 dried chile or 1/2 teaspoon red pepper flakes
1/4 teaspoon ground fenugreek
2 tablespoons butter
1 onion, chopped
1 large garlic clove, split
2 to 3 large parsnips, cubed
1 tablespoon all-purpose flour
5 cups vegetable stoock
2/3 cup light cream
chopped chives and parsley to garnish
1. Pound the coriander and cumin seeds with the turmeric, chile and fenugreek in a mortar, or grind them in a spice mill.
2. Melt the butter in a heavy-bottomed pan. Add the onion, garlic, and parsnips and cook, covered, over medium heat for 10 minutes. Stir in the flour and 1 tablespoon of the spice mixture. Cook for 2 minutes longer, stirring from time to time. Pour in the stock gradually and bring to a boil. Lower the heat and allow to simmer. When the parsnip is really tender, puree in a blender. return to the clean pan and diluute to taste with water.
3. Reheat, add the cream, and adjust the seasoning. serve scattered with chives or parsley. croutons of bread can be served also.
