Curried Parsnip and Spinach Soup

• 份量: 6 servings

食材

½ small serrano chile, thinly sliced

2 cups coarsely chopped cilantro

¼ cup extra-virgin olive oil

1 tsp. finely grated ginger

1 tsp. fresh lemon juice

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

¼ tsp. ground cumin

1 small onion, thinly sliced

3 garlic cloves, thinly sliced

1 1" piece ginger, peeled, thinly sliced

3 Tbsp. extra-virgin olive oil

1 Tbsp. curry powder

1 Tbsp. garam masala

1 tsp. ground coriander

1 tsp. ground cumin

¼ tsp. cayenne pepper

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

2 medium parsnips (about 1 lb.), scrubbed, cut into 2" pieces

1 medium carrot (about 4 oz.), scrubbed, cut into 2" pieces

5 cups low-sodium vegetable broth or water

1 13.5-oz. can unsweetened coconut milk

5 oz. baby spinach (about 6 cups)

步驟

Stir chile, cilantro, oil, ginger, lemon juice, salt, and cumin in a small bowl to combine. Let sit at room temperature while you make the soup.

Cook onion, garlic, ginger, and oil in a large Dutch oven or other heavy pot over medium, stirring occasionally, until onion is soft and golden brown, 12–15 minutes. Sprinkle in curry powder, garam masala, coriander, cumin, cayenne, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and cook, stirring constantly, until fragrant, about 3 minutes. Add parsnips and carrot and stir to coat with spices. Pour in broth and coconut milk, then increase heat to medium-high and simmer until vegetables are tender, 20–25 minutes. Remove from heat and add spinach; stir until wilted.

Working in batches, purée soup in a blender until smooth. (Or, use an immersion blender and blend soup directly in pot.) Return soup to pot and reheat over medium-low, stirring and adding more water to thin if needed. Taste and season with more salt.

Ladle soup into bowls and spoon cilantro salsa over. Do ahead: Soup (without salsa) can be made 2 days ahead. Let cool; cover and chill. Reheat soup over medium-low, adding water to thin as needed.