Spicy Parsnip Soup
A smooth and flavorful soup with parsnips, carrots, and spices, finished with coconut milk and fresh cilantro.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon chili flakes
- 4 large parsnips, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 apple, peeled, cored, and chopped
- 4 cups vegetable stock
- Salt and pepper to taste
- ½ cup coconut milk
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic, grated ginger, cumin, coriander, turmeric, cinnamon, and chili flakes. Cook for 2 minutes, stirring constantly, until fragrant.
- Add the chopped parsnips, carrot, and apple to the pot. Stir to coat with the spices.
- Pour in the vegetable stock, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through for another 5 minutes.
- Serve hot, garnished with fresh cilantro.