Carrot and parsnip soup is warming and gently spiced, full of flavor and nutrients. This one pot soup is easy to make and budget friendly, the ultimate comfort food.
- 1 tablespoon olive oil
- 1 yellow onion, peeled and chopped
- 1 pound parsnips, peeled and chopped
- 1,5 pounds (kg) carrots, peeled and chopped (about 4-5 large carrots)
- 2 granny smith apples, peeled and roughly chopped
- 2 stalks of celery, chopped
- 2 garlic cloves, peeled and minced
- 1 teaspoon salt, or more to taste
- 1-2 teaspoons yellow curry powder (spicy or mild)
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- 4-5 cups vegetal broth
- 1 14oz (400g) can of coconut milk
- 1 lime, juiced
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Add the oil, onions, celery, parsnips, carrot and apple to a large soup pot and sauté on medium heat for about 5 min until the onion is soft and translucent. Add the garlic and dried spices, stir well and sauté over for a few minutes until fragrant.
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Stir in the vegetal broth and coconut milk (reserve a little to drizzle on top if desired). Bring to a boil and then let it simmer for about 10-15 minutes until the parsnip and carrot is fork tender.
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Turn the heat off and blend the soup until smooth with an immersion bender. Add a squeeze of lime juice to taste. If the soup is too thick, add a little more vegetable broth or water and stir well.
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Serve the soup hot with a drizzle of the reserved coconut milk and top with some chopped parsley. Tastes great with some crusty bread for dipping