Curried Parsnip Soup
A delicious, creamy Curried Parsnip Soup that's easy to make and perfect for cold winter days. This vegetarian soup combines the sweetness of parsnips with the warmth of curry for a comforting meal.
Equipment
- Large pot
- Immersion blender or standard blender
- Chopping board and knife
- Measuring spoons and cups
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tbsp curry powder adjust to taste
- 1 lb parsnips peeled and chopped
- 1 large potato peeled and chopped
- 4 cups vegetable stock
- 1 cup coconut milk
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
- Add the minced garlic and curry powder to the pot. Stir well and cook for another 2 minutes until fragrant.
- Add the chopped parsnips and potato to the pot. Stir to coat the vegetables with the curry mixture.
- Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips and potato are tender.
- Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the coconut milk. Heat through, then season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Chef's Tips:
• For a richer texture, use full-fat coconut milk.
• Avoid overcooking the vegetables to prevent a mushy texture.
• Serve with crusty bread for a complete meal.
Food Safety:
• Ensure vegetables are cooked thoroughly to avoid foodborne illness.
• Store leftovers in the refrigerator and consume within 3-4 days.