Curried Carrot & Parsnip Soup

By • September 17, 2013 2 Comments

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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!


Serves many

  • 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
  1. 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.
  2. 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.
  3. Use an immersion blender to process the soup to a smooth consistency. Add the coconut milk, season with salt and pepper and serve.

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