Curried Parsnip and Pear Soup
Warm, velvety, and bursting with flavor, this Curried Parsnip and Pear Soup is the perfect blend of sweet and savory. Earthy parsnips and ripe pears are simmered to tender perfection in a fragrant medley of curry spices, garlic, and golden onions before being blended into a luxuriously creamy base with the addition of coconut milk. This comforting vegan soup is quick to prepare, taking just 45 minutes from start to finish, and its mild sweetness paired with the aromatic heat of curry powder makes it an ideal choice for cozy lunches or elegant dinner starters. Garnished with a sprinkle of fresh parsley, this soup is as visually stunning as it is delicious. Perfect for showcasing seasonal produce, it’s a must-try recipe for anyone looking to elevate their soup game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams parsnips
- 2 medium ripe pears
- 1 large yellow onion
- 2 cloves garlic cloves
- 2 teaspoons curry powder
- 1 liter vegetable stock
- 200 milliliters unsweetened coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and chop the parsnips into evenly sized chunks.
Peel, core, and chop the pears into small pieces.
Dice the onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened.
Stir in the minced garlic and curry powder, cooking for an additional 1 minute to release the flavors.
Add the chopped parsnips and pears to the pot, stirring to coat them in the curry mixture.
Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the parsnips are tender.
Turn off the heat and use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
Stir in the coconut milk and season with salt and black pepper to taste.
Return the pot to low heat to gently warm the soup if needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 6789 mg | 295% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 79.2 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4236 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
