Carrot

Curried Carrot & Parsnip Soup

Name: Curried Carrot &amp; Parsnip Soup
Yield: Serves many
Cuisine: Indian
Ingredients: 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

by: beetsandbluecheese.com

September 17, 2013

5 1 Ratings

Serves many

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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

What You'll Need

Ingredients

Directions

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.

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3 Reviews

Melissafitz January 5, 2020

Just made it with extra parsnips and carrots from the holidays. It’s delicious. My only alterations were to add approx 2 tsp garam masala and I added 1 cup of veg broth at the end bc it was a bit too thick.

JanetFL September 18, 2013

Sounds wonderful - can't wait to try!

QueenSashy September 18, 2013

i love curried carrots, and always on the lookout for a new recipe. this sounds (and looks) delicious

Carrot