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Curried Parsnip Soup
A velvety curried parsnip soup with apple, coconut milk and warming spices — a British classic with a twist.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Vegetarian
vegetarianvegangluten-free
Ingredients
800gparsnips, diced
2apples, peeled and diced
1large onion, diced
3 clovesgarlic, minced
2cmfresh ginger, minced
2 tspmedium curry powder
400mlcoconut milk
600mlvegetable stock
3 tbspvegetable oil
1 tsphoney
toasted coconut flakesto serve
Instructions
1
Fry onion in oil until soft, add garlic, ginger and curry powder.
2
Add parsnips and apple, toss to coat in spices.
3
Add stock and bring to boil.
4
Simmer 20 minutes until parsnips are very tender.
5
Blend until completely smooth.
6
Add coconut milk and honey.
7
Season generously.
8
Serve with toasted coconut flakes and warm bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
550
Protein
6.3g
Fat
35.2g
Carbs
60.9g
Fiber
15.2g
Sodium
608mg
Reviews
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★★★★★
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