Moroccan Carrot Parsnip Soup with Spiced Yogurt
Toasted coriander and cumin elicit the sweetness of the carrots and the earthy taste of the parsnips in this satisfying pureed soup. Potato binds the soup and gives it a creamy texture, but you can always add a spoonful of cream to take it over the top. For an entirely from-scratch soup, use Somerville’s vegetable stock recipe.
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- Vegetable stock, 7 to 8 cups
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (about 2 cups)
- 1 tablespoon minced garlic
- 1½ tablespoons grated fresh ginger
- ¼ cup white wine
- 1½ pounds carrots, coarsely chopped (about 4 cups)
- 1 medium parsnip, coarsely chopped (about 1½ cups)
- 1 medium potato, peeled and coarsely chopped (about 1 cup)
- ½ cup plain, whole-fat yogurt
- ½ teaspoon toasted ground cumin seeds
- Heat vegetable stock over low heat in a large soup pot.
- Heat oven to 400°F. Spread coriander and cumin seeds on an unlined pan, and bake for 1 minute, or until fragrant. Remove immediately, and crush in a mortar and pestle, or on a cutting board with a rolling pin. (You may wish to toast the additional ½ teaspoon cumin seeds required for the spiced yogurt now as well.)
- Heat oil in a large soup pot, and add onions, ¼ teaspoon salt, and a pinch of pepper. Cook over medium heat until onions are soft, about 5 minutes. Add garlic and ginger, and cook 1 minute more. Add wine and cook until the pan is nearly dry, about 3 minutes. Stir in toasted ground coriander and cumin, followed by carrots, parsnip, potato, ¼ teaspoon salt, and a pinch of pepper.
- Add 5 cups of stock, and simmer uncovered, until vegetables are tender, 35 to 40 minutes.
- SPICED YOGURT
- Toast and grind cumin seeds as directed previously. Combine with yogurt and cayenne pepper.
- Puree soup in a blender until smooth, adding a little stock if needed to each batch, and return to the pot over low heat. Season to taste with salt and pepper. Garnish each serving with a swirl of spiced yogurt.
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