Those Hearty Winter Warmers: Spicy Parsnip & Sweet Potato Soup

It appears I've been riding the root vegetable soup train this fall. The last several weeks of the CSA (which ended last Tuesday; in the words of Julia Child: "Woe!") provided us an abundance of winter squashes and storable root veggies to last at least till Thanksgiving. Parsnips! Potatoes! Turnips! I've also been making happy use of one of the (two) local whole food shops and its abundance of bulk spices, and recently stocked up on coriander (a recent flavor addiction), so when this recipe popped up on my Google browser (scroll all the way down to the soup listed at the bottom), together with feeling under-the-weather this weekend and needing a comfort food . . . I had to make it. Here's the recipe, altered a bit to satisfy the culinary needs of an inherited Southwestern palate (and the food options available at our market: sweet potatoes substituted for carrot).

Spicy Parsnip & Sweet Potato Soup
Yields 3 quarts

Ingredients
1 1/2 lb. sweet potatoes, diced
1 lb. parsnips, chopped
1 lb. potatoes, diced
1/2 lb. + turnips, diced
6 + garlic cloves, peeled & minced
6 cups chicken stock
2 bay leaves
2 T+ coriander, ground
Cayenne pepper, ground
Chili powder
Red pepper flakes
Lime juice
2 T+ olive oil
salt & pepper

Optional Toppings
Grated Parmesan
Fresh cilantro
Thinly-sliced radish

Directions 
(In large part, follow those of the La Tartine Gourmande web site. The most significant adjustments are at steps four and five.)


1. In a large (4 quart+) pot, heat two tablespoons olive oil on medium heat. Add the garlic and coriander. Cook about 1 minute, until fragrant but without browning.

2. Add the rest of the vegetables, cover, and cook for 3-5 minutes.

3. Add the stock and bay leaves. Cover and let simmer at least 20 minutes, until the vegetables are soft.

4. Discard the bay leaves and puree only half the soup, to achieve a thick consistency with some remaining whole vegetable pieces. (You - or at least I - want to taste those peppery parsnips and radishes!)

5. Season to taste with salt and pepper. Add two dashes cayenne; two dashes chili powder; two hearty pinches red pepper flakes; 2 Tablespoons+ lime juice. Serve with the optional toppings.