From chili variations to decades-old chicken soup instructions, soups are all the rage this time of year. Here are two recipes using curry. The first pairs curry powder and cilantro to season the vegetables, inspired by British chef, Jamie Oliver. The second pairs parsnip and apple, highlighting the curry’s sweetness.
Vegetable Curry Soup
1 onion, chopped
4 carrots, chopped
1 leak, chopped
1T mild curry powder
1C rice
1 x 14oz can coconut milk
1/2 bunch cilantro, stalks and leaves chopped separately
In a medium pot, sauté onion and carrot in 1T olive oil till soft. Stir in curry powder. Add leek, rice and cilantro stalks, continue to sauté 5 minutes. Add coconut milk and 3 cans worth of water. Bring to boil, turn to low and simmer 10-15 minutes. Stir in cilantro leaves.
Parsnip Apple Soup
1-2t mild curry powder
A few sprigs of fresh thyme
1 lb. parsnip, peeled and chopped
1 tart apple, peeled and chopped
1 small onion, chopped
5 C chicken broth
1T butter
3T sour cream
In large saucepan over medium heat, cook onion in 2T olive oil, curry powder and salt until soft. Add thyme, parsnips and apple, cook for 5 minutes. Add stock, season to taste. Simmer 15-20 minutes till parsnips are soft. Puree soup with immersion blender. Stir in butter and sour cream. Top with croutons and crispy bacon if desired.