Curried parsnip soup

Curried Parsnip Soup

This Curried Parsnip Soup is a warm and comforting dish that combines the earthy sweetness of parsnips with the aromatic spices of curry. Perfect for a chilly day, this soup is creamy, flavorful, and easy to make. It’s a delightful way to enjoy seasonal produce and impress your guests with its unique taste.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 4 large parsnips, peeled and chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the garlic, curry powder, cumin, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add the chopped parsnips and stir to coat them with the spices.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the parsnips are tender.
6. Blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
7. Stir in the coconut milk and season with salt and pepper to taste. Heat through for another 5 minutes.
8. Serve hot, garnished with fresh cilantro.

Additional Notes

For a richer flavor, you can roast the parsnips before adding them to the soup. Simply toss them in olive oil and roast at 400°F (200°C) for 20 minutes.

If you prefer a spicier soup, increase the amount of cayenne pepper or add a pinch of chili flakes.

Nutritional Information

Per serving: Approximately 250 calories, 12g fat, 35g carbohydrates, 5g protein, 6g fiber.

Recommended Products