Description
Comforting winter “Carrot & Parsnip Soup” blends root vegetable richness with creamy elegance. Warm spices and silky texture invite you to savor each spoonful of this nourishing culinary embrace.
Ingredients
Scale
Main Vegetables:
- 1 lb (454 grams) carrots, peeled and chopped
- 1 lb (454 grams) parsnips, peeled and chopped
- 1 large onion, diced
- 2 cloves garlic, minced
Liquids and Oils:
- 4 cups (946 milliliters) vegetable broth
- 1 cup (237 milliliters) coconut milk (or heavy cream)
- 2 tablespoons (30 milliliters) olive oil
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt, to taste
- Pepper, to taste
Garnish:
- Fresh parsley or cilantro (optional)
Instructions
- Prepare vegetables by peeling and chopping carrots and parsnips into uniform cubes, while finely dicing onion and mincing garlic for optimal flavor distribution.
- Heat olive oil in a large pot over medium temperature, sautéing onions until translucent and soft, approximately 4-5 minutes.
- Introduce minced garlic and aromatic spices including cumin, coriander, and turmeric, stirring continuously for 1-2 minutes to release their essential oils and enhance depth of flavor.
- Add chopped root vegetables to the pot, carefully pouring vegetable broth to cover ingredients completely.
- Bring liquid to a vigorous boil, then reduce heat and allow mixture to simmer gently for 20-22 minutes until vegetables become fork-tender and easily mashed.
- Remove pot from heat and utilize immersion blender to transform soup into silky, uniform consistency, ensuring no vegetable chunks remain.
- Incorporate coconut milk, creating a luxurious texture and subtle tropical undertone, then season with salt and pepper according to personal preference.
- Warm soup gently without reaching boiling point to preserve delicate flavors and creamy consistency.
- Ladle into serving bowls, garnishing with fresh herbs like parsley or cilantro for a vibrant finishing touch, and serve alongside crusty artisan bread.
Notes
- Achieve uniform vegetable sizes to ensure even cooking and consistent texture throughout the soup.
- Toasting spices briefly in oil intensifies their flavors, creating a more aromatic and complex taste profile.
- Opt for an immersion blender to minimize dishes and simplify the blending process, keeping the soup at a consistent temperature.
- Customize dietary preferences by swapping coconut milk with dairy-free alternatives like almond or oat milk for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 30-32 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 170 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg