Hearty Curried Carrot and Parsnip Soup | Vegan Recipe

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Looking for a soup that warms you from the inside out? This vegan curried carrot and parsnip soup brings together the sweetness of carrots and parsnips with a delightful curry spice blend. It’s perfect for chilly evenings or a light lunch, and the best part is, it’s incredibly easy to make!

This recipe not only satisfies the taste buds but also fills your kitchen with an irresistible aroma. The vibrant orange hue and creamy texture make it a feast for both the eyes and the palate. Serve it with a slice of crusty bread, and you’ve got a meal that everyone will love.

Delicious Vegan Curried Carrot and Parsnip Soup

This vegan soup features tender carrots and parsnips simmered with warming spices, resulting in a rich, comforting dish that is both creamy and satisfying. The curry adds a fragrant warmth, while the natural sweetness of the vegetables shines through, creating a perfectly balanced flavor profile.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1/2 teaspoon ground cumin
4 large carrots, diced
3 large parsnips, diced
4 cups vegetable broth
1 can coconut milk (400ml)
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add Spices: Mix in the curry powder and cumin, stirring for about 30 seconds to release their flavors.
Cook Vegetables: Add the diced carrots and parsnips to the pot, and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a countertop blender.
Add Coconut Milk: Stir in the coconut milk, heating gently over low heat until warmed through. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy with crusty bread!