Winter
Shredded Carrot and Parsnip Curry Soup
Popular on Food52
8 Reviews
Christa C.
January 30, 2018
So disappointing. Color and texture are rather disgusting, and though I love all the ingredients in and of themselves, together they are way too sweet here. I may have to toss the whole pot.
AntoniaJames
October 22, 2014
One of the best root vegetable soup recipes on this site (and I've tried so many)!! I did not use cayenne or paprika, due to allergies, and used only about a third of a can of coconut milk (top quality, from Thailand), and it turned out so well. I can hardly wait to eat the leftovers for lunch today. I'll be making this again, and again, for sure. ;o) P.S. I saved all the trimmings -- carrot, parsnip and ginger peels, parsnip cores, and outer onion skin and usable top (I added an onion, though I see it's not in the recipe), and cilantro stems, which I'll use to make a stock for the next batch of this. So good!
Fairmount_market
October 22, 2014
Thanks so much AJ for your kind word. It's an honor coming from someone with such a discerning palette.
Brandy P.
February 5, 2013
This is a perfect winter soup! I substituted the coconut milk for coconut water straight out of the coconut, and I added mushrooms and onions along with the garlic. Took it to a potluck celebrating a 21 day purification challenge... all ingredients were perfect; it was a hit! Thank you for sharing this culinary bliss!! :)
ellenl
February 18, 2011
sounds wonderfu---you don't mean 15 oz. of coconut oil, do you???
Fairmount_market
February 18, 2011
Thanks for catching that mistake (now corrected). Yes I meant coconut milk!
AntoniaJames
February 18, 2011
Looks delish! I adore carrots and parsnips (and even make a marmalade featuring the pair, but + coriander, not ginger) . .. . so I know I'm just going to love this one. I plan to try it this weekend!! ;o)
See what other Food52ers are saying.