Creamy Carrot and Parsnip Soup

Name: Creamy Carrot and Parsnip Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions; 3 carrots; 3 large parsnips; 2 garlic cloves; 1 apple; 150 g | 5.3oz red lentils; 400 g | 14oz can light coconut milk; 500 ml | 2 cups vegetable stock; 2 tsp mild curry powder; 1 tsp ground cumin; 1 tsp turmeric powder; 1 tsp ground ginger; ½ tsp ground cinnamon; 2 dashes Tabasco; Salt and pepper to season; 1 tbsp poppy seeds; 1 tbsp chopped coriander; 1 tsp olive oil; cayenne pepper

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
323 kcal
Course
Soup

Creamy Carrot and Parsnip Soup

Shawn Wheeler

Report

This Creamy Carrot and Parsnip Soup is like a hug in a bowl! This vegan soup is packed with vegetables, red lentils and coconut cream and spiced with curry powder and turmeric.

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

Servings

2 onions peeled and roughly chopped
3 carrots peeled and roughly chopped
3 large parsnips peeled and roughly chopped
2 garlic cloves peeled and crushed
1 apple peeled and chopped
150 g | 5.3oz red lentils rinsed well
400 g | 14oz can light coconut milk
500 ml | 2 cups vegetable stock
2 tsp mild curry powder
1 tsp ground cumin
1 tsp turmeric powder
1 tsp ground ginger
½ tsp ground cinnamon
2 dashes Tabasco
Salt and pepper to season
1 tbsp poppy seeds
1 tbsp chopped coriander cilantro
1 tsp olive oil
cayenne pepper optional

Add to Shopping List

Instructions

Put the lentils in a saucepan and cover with water. Bring to the boil then simmer for 20 minutes. Keep and eye on the pot as it WILL boil over - you have been warned. Once cooked, rinse and set aside.
Meanwhile heat the olive oil in a large saucepan and add the spices and garlic. Stir together for a couple of minutes and then add all the vegetables and apple. Cook for a few minutes.
Add the stock and coconut milk and bring to the boil. Lower the heat and simmer for 30 minutes or until the vegetables are tender. Transfer to a food processor and blend until smooth.
Return to the pot and stir in the lentils. Simmer for a couple of minutes and then stir in the chopped coriander. Check the seasoning and add salt and pepper to taste.
Serve with a sprinkling of poppy seeds and a pinch cayenne pepper.

Nutrition Information

Show Details

Calories 323kcal (16%) Carbohydrates 64g (21%) Protein 13g (26%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 552mg (23%) Potassium 1122mg (32%) Fiber 22g (88%) Sugar 17g (34%) Vitamin A 7948IU (159%) Vitamin C 31mg (34%) Calcium 140mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 323 kcal

% Daily Value*

Calories	323kcal	16%
Carbohydrates	64g	21%
Protein	13g	26%
Fat	3g	5%
Saturated Fat	1g	5%
Sodium	552mg	23%
Potassium	1122mg	24%
Fiber	22g	88%
Sugar	17g	34%
Vitamin A	7948IU	159%
Vitamin C	31mg	34%
Calcium	140mg	14%
Iron	5mg	28%