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Curried Parsnip Soup
Creamy, warm, and comforting, Curried Parsnip Soup is a 30-minute dinner that celebrates our favorite winter veggies! It's simple, easy to make, versatile, and oh-so-healthy. Add extra liquid if needed to thin the soup, and top it with your favorite roasted seeds or nuts.
Servings: 4
Equipment
- 1 immersion blender I use this one. Or use a blender.
Ingredients
- 2 tbsp coconut oil or avocado oil
- 1 1/2 tbsp curry powder
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 (1.5lbs) parsnips peeled, and cut into ½-inch rounds
- 5 (1.5lbs) carrots peeled and cut into ½-inch rounds
- 3 cups water
- 1 can full fat coconut milk (13.5oz can)
- 1 tsp sea salt plus more to taste
- 1 tbsp vegetable bouillon paste Better Than Bouillon
- 1 tsp black pepper plus more for garnish
- 1/4 cup toasted pumpkin seeds to garnish
- cayenne pepper for garnish
- chopped fresh parsley for garnish
Instructions
- Heat the oil in a large deep pot over medium heat. Add the curry powder and fry, stirring as it cooks, for about 30 seconds. Stir in the onions and garlic and cook until translucent, about 3 minutes.
- Add parsnips, carrots, water, coconut milk, and salt to the pot. Bring to a simmer. Add the vegetable bouillon paste, and continue to simmer covered until vegetables are tender, about 20 minutes.
- Season the soup to taste with more curry powder (start with 1 tsp) and salt. Cool the soup for 5-10 minutes. Use an immersion blender to puree until creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a high-speed blender. Remove the venting lid, drape it with a clean towel, and puree until smooth and creamy.
- Stir in the black pepper, and season with more salt to taste, if needed.
- Serve the soup hot, garnished with pumpkin seeds, black pepper, and cayenne pepper if desired.
Notes
Storage Directions
- Refrigeration: Leftover carrot parsnip soup keeps covered in an airtight container for up to 5 days.
- Freezing: You can also freeze the soup in a freezer-safe container for up to 3 weeks. Defrost it in the refrigerator overnight or warm it from frozen.
- Reheating: Warm defrosted soup in a saucepan over low heat or in the microwave on gentle heat, stirring it occasionally and adding a splash of broth if needed to reconstitute it.
- Simmer covered. Cook the vegetables covered to retain the carrot and parsnip soup's moisture. If needed, you can add more broth before blending to thin the soup to your preference.
- Cover the blender vent. Prevent a mess and dangerous hot splatters by removing the vent from the blender lid and placing a clean dish towel over the opening. The hot mixture will expand while it blends, so allowing venting will prevent the lid from bursting off.
- Season to taste. Add extra curry powder if desired. I recommend starting with a teaspoon and seasoning with extra bouillon if salt is needed. Salt is essential for flavoring soup because it enhances the vegetables' flavor.