Curried Parsnip Soup

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

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5-7 minutes.
3. Stir in the curry powder and cook for an additional minute to release its fragrant flavors.
4. 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.
5. Using an immersion blender or a regular blender, puree the soup until it reaches a smooth and creamy consistency.
6. Stir in the coconut milk and lime juice, mixing well. Season with salt and pepper to taste.
7. Simmer the soup for another 5 minutes to heat through.
8. Serve the soup hot, garnished with fresh cilantro leaves.