Curried Parsnip Soup
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!
Servings: 6
Calories: 229kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 pounds parsnips, sliced (Note 1)
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 5 cups vegetable broth
- 1 (13.5 ounce/498 gram) can light coconut milk
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- 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.
Notes
- You may want to halve, or even quarter the thicker, upper sections of the parsnips, then slice them.
- Feel free to thin the soup with some water or additional broth if you'd like.
Nutrition
Calories: 229kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 851mg | Potassium: 630mg | Fiber: 8g | Sugar: 10g | Vitamin A: 432IU | Vitamin C: 29mg | Calcium: 71mg | Iron: 2mg