I’ve never been a fan of winter, but I’m a huge fan of its vegetables. I’m a root and tuber girl. Parsnips, carrots, beets, sweet potatoes, jerusalem artichokes––I love them all!
Despite my aversion to winter weather, I do find it bittersweet when spring comes and I have to say goodbye to my favorite nourishing roots, and all of the nourishing dishes I make with them. (Although I never say goodbye to sweet potatoes, of course!)
Before Spring arrives I’m taking advantage of the last of the winter harvest. Today’s yummy vegan soup recipe was inspired by a recipe for parsnip & carrot curry with chickpea crepes that I created years ago [here’s a link to the recipe + cooking video]. This recipe is much simpler, but equally delicious and warming. I love parsnips in curry. The fat from the coconut milk works well with their earthiness, and pureed together they make an amazingly creamy vegan bisque.