Curried Parsnip Soup

Parsnips are a root vegetable closely related to carrots and parsley. They have a sweet and nutty flavor when cooked.

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 25 min Rest Time 5 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
• 1000 milliliter Vegetable Stock
• 400 milliliter Coconut Milk
• 2 tablespoon Lime Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 20 gram Fresh Cilantro

Instructions

1. Peel and chop the parsnips, onion, and garlic cloves.
2. Heat oil in a large pot and sauté the onion and garlic until softened.
3. Add the curry powder and cook for another minute.
4. Add the parsnips, vegetable stock, and coconut milk to the pot.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until parsnips are tender.
6. Use an immersion blender or transfer to a blender to puree the soup until smooth.
7. Stir in lime juice, salt, and black pepper.
8. 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 24g8%

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.