Description
Enjoy a warm and comforting bowl of this velvety soup made with sweet carrots, parsnips, and aromatic spices. Perfect for a chilly evening and pairs well with crusty bread.
Ingredients
Scale
- 1 lb carrots, peeled and chopped
- 1 lb parsnips, peeled and chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish (optional)
Instructions
- Prepare the Vegetables:
Peel and chop the carrots and parsnips into evenly sized pieces. Dice the onion and mince the garlic. - Cook the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, coriander, and turmeric, and cook for another 2 minutes until fragrant. - Simmer the Soup:
Add the chopped carrots and parsnips to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender. - Blend the Soup:
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot. - Finish and Serve:
Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Warm the soup through without bringing it to a boil. Garnish with fresh parsley or cilantro, if desired. - Serve:
Ladle the soup into bowls and enjoy with a slice of crusty bread.
Notes
This soup is naturally sweet from the carrots and parsnips, with a subtle warmth from the spices. It’s perfect for freezing and enjoying later!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
