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Author Notes: A beautiful combination of carrot and parsnip with a little curry and ginger and some coconut milk to round things out. Delish! —beetsandbluecheese.com
- 1 1/2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 1 1/2 pounds parsnips, roughly chopped
- 1 1/2 pounds carrots, roughly chopped
- 4 cloves garlic, minced
- 3 teaspoons freshly grated ginger
- 3 teaspoons Madras curry powder
- 4 cups chicken broth
- 1/2 teaspoon pink salt
- 1/4 teaspoon black pepper
- 1 14 oz. can lite coconut milk
- Heat butter and oil in a Dutch oven over medium-low heat. Add the onion, garlic, ginger and curry powder and cook 7-10 minutes or until the onion is translucent, stirring frequently.
- Add the chopped parsnips, carrots and broth and bring to a boil. Reduce heat and allow to simmer 45-50 minutes or until the vegetables are cooked through.
- Use an immersion blender to process the soup to a smooth consistency. Add the coconut milk, season with salt and pepper and serve.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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