Curried Parsnip Soup
Warm up your soul with this velvety Curried Parsnip Soup, a comforting blend of earthy parsnips, aromatic spices, and creamy coconut milk. Perfectly spiced with mild curry powder, fresh ginger, and garlic, this soup offers a delightful balance of savory and subtly sweet flavors. Simmered in rich vegetable stock and blended to silky perfection, it’s a hearty yet elegant dish that's ideal for cozy weeknight dinners or an impressive starter for gatherings. Garnish with fresh cilantro for a burst of brightness and serve alongside crusty bread for an irresistible pairing. Ready in just 45 minutes and packed with nourishing ingredients, this easy-to-make soup is a must-try for fans of quick, flavorful, and wholesome recipes!
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Recipe Information
Ingredients
- 1 kg parsnips
- 1 large onion
- 2 garlic cloves
- 1 inch fresh ginger
- 2 tablespoons butter
- 1 tablespoon mild curry powder
- 1.2 liters vegetable stock
- 200 ml coconut milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- crusty bread (optional, for serving)
Instructions
Peel and chop the parsnips into small chunks for even cooking.
Dice the onion, mince the garlic cloves, and grate the fresh ginger.
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and curry powder. Cook for 1 minute until fragrant.
Add the chopped parsnips to the pot and stir well to coat them with the spice mixture.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the parsnips are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches to blend.
Stir in the coconut milk and season with salt and black pepper to taste.
Gently reheat the soup on low, if needed, but do not let it boil.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with crusty bread on the side.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 6034 mg | 262% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 89.0 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 671 mg | 52% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6452 mg | 137% | |
*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.
