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.
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
Deglaze with vegetable stock.
500 ml Vegetable broth
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
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
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