Creamy Carrot and Parsnip Soup with Coconut and Curry

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (2 cloves, minced)
• Carrots (4 medium, chopped)
• Parsnips (2 medium, chopped)
• Vegetable broth (4 cups)
• Coconut milk (1 cup, full-fat for creaminess)
• Curry powder (1 tablespoon)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Stir in the chopped carrots and parsnips, cooking for an additional 5 minutes until they start to soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
5. Using an immersion blender or a regular blender, carefully puree the soup until it achieves a smooth and creamy consistency.
6. Stir in the coconut milk and curry powder, mixing well to combine. Season with salt and pepper to taste.
7. Simmer the soup for an additional 5 minutes, allowing the flavors to meld together.
8. Serve hot in bowls, garnished with fresh parsley for a pop of color and freshness.