Carrot and Parsnip Soup

Ingredients - Serves 6

• Fresh parsley - For garnish
• Salt and pepper - To taste
• Curry powder - 1 teaspoon
• Coconut milk - 1 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Parsnips - 2 large, peeled and chopped
• Carrots - 4 large, peeled and chopped

Let's Get Started

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and parsnips to the pot. Cook for a few minutes until slightly softened.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the coconut milk and curry powder. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. Serve hot, garnished with fresh parsley.
9. Enjoy!

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 200
• Fat: 8g
• Carbs: 30g
• Protein: 4g
• Sodium: 800mg
• Sugar: 10g