Spiced Parsnip And Carrot Soup
If there’s one bowl that can brighten even the greyest winter afternoon, it’s this creamy Parsnip and Carrot Soup. Sweet root vegetables, gentle curry warmth and coconut richness come together in a silky blend that tastes far more luxurious than its budget-friendly ingredients suggest.
Equipment
- Large pot
- Immersion/ Stick/ Hand Blender or Liquidiser
Ingredients
- 1 tablespoon oil
- 1 brown/ yellow onion chopped
- 3 garlic cloves peeled and sliced
- 2 tablespoon root ginger peeled and finely chopped, optional
- 1 tablespoon curry powder
- 600 g carrots peeled and sliced
- 600 g parsnips peeled and sliced
- 500 ml vegetable stock
- 400 g tin coconut milk rich and creamy
- ½ lime juice only
TOPPING SUGGESTIONS:
- crispy chilli oil
- roasted peanuts
- crispy onion
- fresh coriander cilantro
Instructions
- Heat oil in a large pot over low-medium heat. Add the onions, and sauté for 3-4 minutes until starting to soften.
- Add ginger, garlic and curry powder and stir for another minute.
- Add the carrot and parsnip slices, and mix to combine.
- Reserve ~4 tablespoon of coconut milk for garnish. Add the rest of it to the soup pot. Pour the stock on top, and stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots and parsnips are very tender.
- Blend the soup in a liquidiser or by using an immersion blender until velvety smooth. If it’s too thick, add a splash of hot water. Stir in the lime juice just before serving.
- Divide the soup between bowls, swirl the reserved coconut milk on top and garnish with coriander, peanuts and crispy chilli.
Nutrition
Calories: 433kcalCarbohydrates: 51gProtein: 6gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 631mgPotassium: 1358mgFiber: 13gSugar: 17gVitamin A: 25343IUVitamin C: 41mgCalcium: 142mgIron: 5mg
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