Soup might be my very favorite way to eat parsnips, a root vegetable that’s cousin to a carrot and so much tastier than a potato. The texture of the softened parsnip purees nicely into a bowlful creamy goodness. The apples in this bring out the parsnips’ sweet side and the curry complements it all perfectly. You’ll love how this comes together so quickly — and so flavorfully. This is healthy comfort food at it’s best.
Inspired by cookingwithcurls.com
Serves 6 main meals
- 2 Tbsp. extra virgin olive oil
- 1/2 large, white onion, diced
- 5 parsnips (about 2 pounds total), peeled and roughly chopped
- 3 tart apples (about 1 pound), peeled, cored and roughly chopped
- 1 medium potato
- 6 cups organic vegetable broth
- 2 tsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. fine sea salt
- 1/2 tsp. fresh ground black pepper
- 1/2 cup coconut milk
- fresh chives for garnish
- Heat oil in large Dutch oven over medium high heat. Add onion and cook until onion is softened but not brown. Add parsnips, apples and potato. Stir to combine.
- Cover pan and reduce heat. Cook for about 10 minutes, stirring occasionally until apples are soft. Add broth and spices. Bring to a boil.
- Cover and reduce heat. Simmer for 35-40 minutes until parsnips are soften enough to be broken up by a spoon.
- Puree soup using immersion blender or pour soup into stand-up blender, in batches, until all is evenly pureed. Return to Dutch oven.
- Whisk in coconut milk. Taste and adjust seasonings if needed. Serve warm, with a scattering of chives on top.