Curried Parsnip Soup

Parsnips are a root vegetable closely related to carrots and parsley. They have a sweet and nutty flavor that pairs well with curry spices.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Curried Parsnip Soup

Cooking Method: Boiling, Simmering Cuisine: British, Indian Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Parsnips
• 1 piece Onion
• 2 piece Garlic cloves
• 2 teaspoon Curry powder
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Peel and chop the parsnips, onion, and garlic cloves.
2. Heat oil in a large pot over medium heat.
3. Add the chopped onion and garlic cloves, and cook until softened.
4. Stir in the curry powder and cook for another minute.
5. Add the chopped parsnips and vegetable broth to the pot.
6. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the parsnips are tender.
7. Remove from heat and let the soup cool slightly.
8. Use an immersion blender or transfer to a blender to puree the soup until smooth.
9. Return the soup to the pot and stir in the coconut milk, lime juice, salt, and black pepper.
10. Heat the soup over low heat until warmed through.
11. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 23g8%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.