All hail the sunchoke
Creamy, spicy and undeniably satisfying, curry-scented soup is the cozy warm-up you need this winter. Known to have naturally anti-inflammatory and antioxidant properties, curry adds its rich fragrance and vibrant colour to our sunchoke star. Here, the natural starchiness of the tuber is highlighted in a luscious purée alongside high protein chickpeas and aromatic coconut milk. When peeling your sunchokes for the soup, place them in a bowl of water with a touch of acid vinegar or lemon juice to prevent discolouration until you’re ready to cook. And don’t worry about removing every teeny tiny scrap of peel that gets stuck between every knob — if you use a powerful blender, even bits of peel will melt into the creamy soup.
We garnish our soup with our favourite fresh herbs, julienne veggies, homemade sunchoke chips and roasted chickpeas. (Since the recipe makes extra crispy chickpeas, feel free to throw them on salads or snack on them like nuts!)
How to pick the perfect sunchoke
Look for tubers without any soft spots, wrinkles or sprouts. While farmers are currently trying to breed out some of their knobby bits simply for ease of preparation, we say embrace the ugly and just get the freshest ones you can find. Store them wrapped in paper towel, sealed in a plastic bag in the vegetable drawer of your fridge for up to three weeks.
In terms of flavour, sunchokes are crisp and juicy like jicama when raw, but creamy and starchy like parsnips when cooked, with a delicate aroma like fresh artichoke hearts.