Spicy Parsnip and Carrot Soup
Warm up your table with a bowl of Spicy Parsnip and Carrot Soup, a velvety blend of root vegetables infused with bold, aromatic spices. This vibrant soup combines the natural sweetness of roasted parsnips and carrots with the warm, earthy flavors of cumin, coriander, and smoked paprika, all balanced by the creamy richness of coconut milk. A hint of fresh ginger and chili flakes adds a gentle kick, making each spoonful a perfectly spiced delight. Ready in under an hour, this easy-to-make recipe is both dairy-free and vegetarian, making it perfect for weeknight dinners or cozy lunch gatherings. Serve it with a sprinkle of fresh cilantro and pair with crusty bread for a comforting, flavor-packed meal that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 500 grams parsnips
- 400 grams carrots
- 1 medium-sized onion
- 2 pieces garlic cloves
- 1 tablespoon fresh ginger
- 1 liter vegetable stock
- 200 milliliters coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon dried chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Peel and roughly chop the parsnips and carrots into similar-sized pieces for even cooking.
Peel and finely dice the onion, garlic, and ginger.
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and cook for 3-4 minutes until softened and translucent.
Stir in the garlic, ginger, ground cumin, ground coriander, smoked paprika, and chili flakes. Cook for 1 minute to release the spices' aromas.
Add the chopped parsnips and carrots to the pot and stir to coat them in the spice mixture.
Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are soft and tender.
Add the coconut milk to the pot and stir to combine. Remove the pot from the heat.
Use an immersion blender to blend the soup until it is smooth and creamy. Alternatively, carefully transfer it to a countertop blender and blend in batches.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5700 mg | 248% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 78.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5440 mg | 116% | |
*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.
