Creamy Curry Parsnip Soup
Thick, creamy, flavorful, fresh, and nutrient-dense. Perfect soup for a cool fall evening, to make great use of parsnips when they're in season.
Main Course, Soup
Heather Nicholds, C.H.N.
olive oil or coconut oil
or 1 Tbsp water or veg broth
(or 5-6 small), peeled and chopped
mild or hot to your taste
or water + salt
fresh chives or green onion
Heat a large soup pot to medium high, and saute the parsnips, onion, ginger and garlic with a pinch of salt in the oil, water or broth.
Stir in the curry powder and nutritional yeast, then pour in the broth. Leave this to simmer, covered, for about 30 minutes or until the parsnips are fully softened.
When ready to serve, add the coconut milk and puree until smooth. Add salt and pepper, if necessary, to taste. Ladle into bowls, and top with chopped chives or green onion.
The best tool for pureeing soups is an
immersion (or hand) blender
. That way, you can puree right in the pot, keeping it hot, and have minimal cleanup.
Creamy Curry Parsnip Soup https://www.veganook.com/recipes/spicy-miso-ramen-bowl/ October 25, 2018