Curried Parsnip Soup

From the garden

• 2 lb parsnips, peeled and cut into 1-inch chunks
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 tsp fresh turmeric, grated (optional) · or 1/2 tsp ground turmeric, for color and warmth
• 2 tbsp fresh cilantro, chopped (optional)

From the pantry

• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin · with the chili powder and turmeric this covers the curry note; a tablespoon of mild curry powder works instead
• ½ tsp chili powder
• 5 cups vegetable stock
• 3 tbsp olive oil
• 1 lemon, half juiced, half cut into wedges
• crusty bread (optional) · for serving
• salt · to taste
• black pepper

1. Warm the olive oil in a soup pot over medium heat and cook the onion with a good pinch of salt until soft and sweet, 6–8 minutes. Add the garlic and ginger for the last minute.
2. Stir in the cumin, chili powder, and turmeric and toast 30 seconds, until the spices smell warm rather than raw. Add the parsnips and turn them through the spiced oil until every piece is coated.
3. Pour in the stock, bring to a boil, then simmer 20–25 minutes, until a chunk of parsnip crushes against the side of the pot with no resistance.
4. Blend until completely smooth, in batches with the lid vented or straight in the pot with an immersion blender. Parsnips are starchy enough to go velvety with no cream at all; loosen with water if it is too thick.
5. Season hard with salt, black pepper, and the lemon juice, which is what keeps the sweetness from cloying. Serve with cilantro, a thread of olive oil, and bread for dunking.