Curried Parsnip Soup
Thick, creamy, flavorful, fresh, and nutrient-dense. Perfect soup for a cool fall evening, to make great use of parsnips when they're in season.
Servings: 2 bowls
Ingredients
- 1 onion, chopped
- 1 Tbsp fresh ginger, grated (optional)
- 1 clove fresh garlic, minced
- 1 tsp olive oil, or coconut oil, or 1 Tbsp water or veg broth
- 4 medium parsnips, peeled and chopped (5-6 small)
- 1 Tbsp curry powder, mild or hot to your taste
- 1 Tbsp nutritional yeast
- 3-4 cups vegetable broth, or water
- 1/2 cup coconut milk
- 3 Tbsp fresh chives, or green onion, chopped
Instructions
- Heat a large soup pot to medium high, and saute the parsnips, onion, ginger and garlic with a pinch of salt in the oil, water or broth.
- Stir in the curry powder and nutritional yeast, then pour in the broth. Leave this to simmer, covered, for about 30 minutes or until the parsnips are fully softened.
- When ready to serve, add the coconut milk and puree until smooth. Add salt and pepper, if necessary, to taste. Ladle into bowls, and top with chopped chives or green onion.
Notes
The best tool for pureeing soups is an immersion (or hand) blender. That way, you can puree right in the pot, keeping it hot, and have minimal cleanup.
Nutrition
Calories: 342kcal | Carbohydrates: 51g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 830mg | Potassium: 807mg | Fiber: 12g | Sugar: 17g | Vitamin A: 250IU | Vitamin C: 50.3mg | Calcium: 140mg | Iron: 2.9mg
