This is the perfect savory soup to warm your body to the core on a cold wintery night! This soup uses the Ayurvedic technique of tarka. Tarka is most easily translated as tempering. Whole or ground spices are briefly roasted in oil or ghee in order to release their essential oils. This makes their flavor more aromatic and pungent, especially when added to soups.
Ingredients for soup:
3-4 T Olive Oil
1-2 Onions, diced
2 lbs Parsnips, diced
1-2 t Curry Powder
1 t Cumin
4 c Almond Milk
2 c Vegetable Broth
1 t Salt
½ t Cayenne Pepper
Ingredients for tarka:
2 T Olive Oil
1-3 Garlic Cloves, minced
1-2 t Cumin Seeds
Toppings:
½ c Fresh Parsley, chopped
1 Lime, juiced
1 t Red Chili Flakes
Instructions:
Heat olive oil in a heavy pot over medium heat and add diced onions. Sauté until slightly brown and caramelized.
Add parsnips and curry powder. Add water until just covered and let steam cook for 10 min, until water is absorbed.
Add almond milk, vegetable broth, salt, and cayenne pepper. Taste and adjust seasoning as necessary. Simmer until just boiled.
Place all ingredients in a blender and purée until thick and creamy.
Now prepare the tarka. In a frying pan, heat olive oil. Once hot, add minced garlic and cumin seeds—you will hear the sizzle! Stir for a few minutes until well toasted and fragrant. Add immediately to soup.
Serve with fresh parsley, lime juice and red chili flakes. Enjoy!
