Shredded Carrot and Parsnip Curry Soup

February 18, 2011
1 Ratings
  • Serves 4
Author Notes

I created this soup recipe as an antidote to the end of winter blahs. It's colorful, fragrant, and spicy with an appealing texture. Serve it with a squeeze of lime juice and a sprig of cilantro. - Fairmount_market —Fairmount_market

Test Kitchen Notes

What a perfect way to take the chill off a wintery day—a flavorful bowl of goodness that will make you feel like you’ve just had a delicious musical experience. A food processor minimizes the prep work, making it possible to have dinner on the table in about one hour. The toasty spices harmonize with perfect pitch, and the ginger and cayenne create just the right amount of heat in a beautiful chorus of flavors. The brown rice and shredded vegetables create a satisfying, hearty texture, while the cilantro and a good squirt of lime juice at the end hit just the rights notes of freshness and acidity. This is one soup that is sure to have you singing its praises. —SwoonMySpoon

What You'll Need
  • 4 carrots
  • 3 parsnips
  • 2 inch chunk of ginger
  • 2 cloves garlic
  • 1/3 cup brown rice
  • 3 tablespoons neutral oil such as grape seed
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 3/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 15 ounces coconut milk (1 can)
  • 4 cups vegetable broth
  • 1 pinch salt, to taste
  • 1 lime
  • 1 bunch cilantro
  1. Peel the carrots, parsnips, and ginger. Shred them in a food processor. Mince the garlic.
  2. Over medium heat, warm the oil in a soup pot. Stir in the brown rice and saute for a couple minutes until it starts to smell toasted. Add in the spices and garlic and saute for about a minute. Add the shredded vegetables and ginger and stir for a few minutes until well coated with spices. Add the coconut milk and vegetable broth. Bring to a simmer, then turn the heat to low and cook, partially covered, for 45 minutes to an hour until the rice is soft. Adjust seasonings.
  3. Serve the soup with lime slices and cilantro leaves for garnish.

See what other Food52ers are saying.

  • AntoniaJames
  • Brandy Potts
    Brandy Potts
  • Fairmount_market
  • susan g
    susan g
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.

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???
susan G. February 18, 2011
coconut milk?
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)