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Curried Parsnip Soup
Warm up your soul with this velvety Curried Parsnip Soup, a delightful blend of earthy parsnips, aromatic spices, and creamy coconut milk. This dish not only comforts but also offers a unique twist on traditional soup recipes, making it perfect for cozy evenings or gatherings. The rich flavors of curry paired with the subtle sweetness of parsnips create an irresistible flavor profile that will have everyone asking for seconds. This soup hails from culinary traditions that embrace the use of spices to enhance natural flavors, often seen in various cultures around the world. Enjoy it with crusty bread or a side salad for a complete meal.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, chopped
- Garlic
- 3 cloves, minced
- Curry powder
- 2 tablespoons
- Parsnips
- 4 medium, peeled and chopped
- Vegetable broth
- 4 cups
- Coconut milk
- 1 can (13.5 oz)
- Lime juice
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
- Fresh cilantro
- for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5-7 minutes.
- Stir in the curry powder and cook for an additional minute to release its fragrant flavors.
- Add the chopped parsnips and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 20 minutes, or until the parsnips are tender.
- Using an immersion blender or a regular blender, puree the soup until it reaches a smooth and creamy consistency.
- Stir in the coconut milk and lime juice, mixing well. Season with salt and pepper to taste.
- Simmer the soup for another 5 minutes to heat through.
- Serve the soup hot, garnished with fresh cilantro leaves.
Tips
- For an extra kick, add a pinch of cayenne pepper or some diced chili peppers when sautéing the onions.
- Feel free to substitute parsnips with carrots or sweet potatoes for a different flavor profile.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 10 minutes Cook Time: 30 minutes Calories: 250 Fat: 15g Carbs: 30g Protein: 3g Sodium: 600mg Sugar: 5g
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