When making this soup, look for medium sized (about 5-6 inch long) parsnips and carrots. I think the toasted pumpkin seeds add the perfect amount of crunch to the soup. If you don't have pumpkin seeds, try toasted slivered almonds, pistachios, or cashews. Toast nuts and seeds in the oven at 350° for 8 minutes, or until you start to smell them roasting.
Course: Main Course
Cuisine: American
Servings: 4
Author: Jenné
Ingredients
5parsnipsscrubbed and cut into ½-inch rounds
5carrotsscrubbed and cut into ½-inch rounds
2tbspcoconut oil
½yellow oniondiced
2clovegarlicminced
2tbspcurry powder
½vegetable bouillon cube
1cupcoconut milk
½cuptoasted pumpkin seedsfor serving
black pepper
cayenne pepper
Instructions
In a large, deep pot heat coconut oil on medium heat. Add the curry powder to fry for about 30 seconds, then stir in the onions and garlic. Cook until translucent, about 3 minutes. Add parsnips and carrots along with the bouillon cube and coconut milk. Bring to a simmer, and cook covered until vegetables are well cooked, about 15 minutes. Season to taste with more curry powder (start with 1 tsp), and the other half of the bouillon cube if necessary. Allow the soup to cool a bit before transferring it in batches to a blender/Vitamix to puree. If you have an immersion blender, use that to puree.
Serve the pureed soup warm with a sprinkling of pumpkin seeds, black pepper, and cayenne for those who like a little more heat.