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Spicy carrot parsnip soup

Spicy carrot parsnip soup for soup lovers is just the thing in autumn and winter. The spiciness in this 30 minute recipe, additionally warms from within. Recipe now, it’s worth it.

Spicy carrot parsnip soup (vegan & gluten-free)

Spicy carrot parsnip soup that will make the heart of soup lovers beat faster. I still had a nice parsnip in the fridge and thought long and hard about what to do with it. There is already a fine parsnip soup on the site, however, I found a variant with good spiciness quite nice. Autumn has arrived in full force and here in the area we like to have a few days of high fog. Just on these gloomy days I am very happy about warming soups in bright colors. Orange, red, yellow, all here to me!

Spicy carrot parsnip soup

Spicy carrot parsnip soup (vegan & gluten-free)
Spicy carrot parsnip soup (vegan & gluten-free)

In the last few months I have developed a great love for root vegetables. It tastes great, is healthy and convinces with a gentle natural sweetness. Parsnips are really delicious and I look forward to making more recipes with them in the future. The root vegetable is full of healthy fiber and makes you full for a long time. Besides it contains valuable essential oils and impresses with its antibacterial effect . In addition, valuable vitamin C and D, as well as calcium and phosphorus.

The preparation is simple and fast. Heat olive oil or vegetable broth and saute chopped onion, along with garlic until translucent. Add ground cumin, chili and a curry powder of your choice. I have decided this time for a somewhat spicier variant decided. Add parsnip and carrot cubes and continue to sauté. Deglaze with vegetable broth and coconut milk and the fine soup can simmer for 20 minutes. It is refined to taste with salt, lemon juice and chili.

Vegan soups for the cold season

Spicy carrot parsnip soup (vegan & gluten-free)
Spicy carrot parsnip soup (vegan & gluten-free)

Ever since I was in Tuscany at “i pini” agriturismo, I’ve been on fire for croutons in soup. Coincidentally, I still had some dry sourdough bread at home, which I toasted in plenty of olive oil. I put some directly into the soup and use the rest for decoration.

If you want to combine another type of root vegetable with the carrots, here are my suggestions:

  • Parsnips
  • Black salsify
  • Turnips
  • Parsley root
  • Carrots
  • Jerusalem artichoke

This soup is just perfect for cold and dull autumn days. If you’re in the mood for a different, warming soup today, I recommend the following recipes:

Spicy carrot parsnip soup:

  • Warming
  • aromatic
  • Spicy
  • filling
  • Quick and simple

Are you ready the delicious and tasty, vegan and warming soup? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Spicy carrot parsnip soup (vegan & gluten-free)

Spicy carrot parsnip soup

Quick, warming and slightly spicy soup, ideal for the cold, dreary autumn days. Parsnips and carrots meet fine coconut milk and aromatic spices. Quick to make, vegan and gluten-free. Together with crunchy croutons a real treat for the palate.
4,67 von 3 Bewertungen
Prep Time 10 minutes
Cooking time 20 minutes
Total Time 30 minutes
Course Main course, Soup, starter
Cuisine german
Calories 317
AUTOR: VEGANEVIBES

Utensilien

Inhaltsstoffe

6 Servings
  • 30 ml Olive oil or another high-heat oil
  • 1 Piece Onion red or yellow, peeled and diced
  • 2 Piece Garlic cloves Peeled and finely chopped or pressed
  • 120 g Carrots diced
  • 200 g Parsnip diced
  • 1 tbspn Cumin ground
  • 2 tbspn Curry powder ground
  • 500 ml Vegetable broth
  • 400 ml Coconut milk
  • Salt to taste
  • Lemon juice to taste

TO SERVE:

  • Bread croutons
  • Fresh parsley
  • Sesame
  • Vegetable cream

Anleitung
 

  • Heat large pot with oil on the stove. Add the onion and garlic, stir and sweat for a few minutes. Add parsnips and carrots and continue to sauté. Add cumin and curry powder and continue stirring.
    30 ml Olive oil, 1 Piece Onion, 2 Piece Garlic cloves, 120 g Carrots, 200 g Parsnip, 1 tbspn Cumin, 2 tbspn Curry powder
    Zutaten für die Pastinaken Suppe
  • Deglaze with vegetable stock.
    500 ml Vegetable broth
    Die Zutaten für die Suppe einkochen
  • Add coconut milk and simmer, covered, over medium heat for 20 minutes, until vegetables are tender but still firm to the bite.
    400 ml Coconut milk
    Spicy Karotten Pastinaken Suppe (vegan & glutenfrei)
  • OPTIONAL: Place a few scoops or all of the soup in a blender (or use a whisk) and puree until fine. Season to taste and add salt if necessary.
    Salt to taste
    Spicy Karotten Pastinaken Suppe (vegan & glutenfrei)
  • Divide plates, garnish as desired and enjoy!
    Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.
    Lemon juice to taste, Bread croutons, Fresh parsley, Sesame, Vegetable cream
    Spicy Karotten Pastinaken Suppe (vegan & glutenfrei)

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Nährwertangaben

Serving: 1PortionCalories: 317kcalCarbohydrates: 17gProtein: 3gFat: 28gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 355mgPotassium: 464mgFiber: 4gSugar: 5gVitamin A: 3525IUVitamin C: 11mgCalcium: 37mgIron: 2mg

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