This easy parsnip soup is sweet, creamy, and flavored with a touch of curry. It's a really simple soup, but so comforting and intensely flavorful!
Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion and sliced parsnips. Cook them for about 10 minutes, stirring often, until they begin to soften.
Add the garlic, curry powder, cumin, and turmeric. Stir the contents of the pot to coat the parsnips with the spices. Cook the mixture for about 1 minute, until it becomes very fragrant.
Stir in the broth, then raise the heat to high. Bring the liquid to a boil, then lower the heat so that it's just at a low simmer. Simmer the soup for about 20 minutes, until the parsnips are soft.
Blend the soup ether using a hand blender, or by transferring it to a blender in batches. It will be very thick.
Return the soup to the pot if you transferred it to a blender. Stir in the coconut milk, then place it back over high heat (Note 2). Remove the pot from heat as soon as it comes back to a simmer.
Stir in the lemon juice and season the soup with salt and pepper to taste. Serve.