Creamy Parsnip and Carrot Soup with Turmeric
Ingredients
- 2 medium parsnips about 14 oz
- 3 small to medium carrots about 10 oz
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- 1 tsp ground turmeric
- 4 cups vegetable broth
- ¾ cup coconut milk * optional, for extra creaminess*
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
Step 1: Prepare the Vegetables
- Peel the parsnips and carrots, then slice them into thin rounds.
- Chop the onion and garlic finely.
Step 2: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, cooking until soft and translucent (about 3 minutes).
- Stir in the parsnips, carrots, and turmeric, tossing to coat the vegetables with the spice.
Step 3: Simmer the Soup
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20–25 minutes until the vegetables are tender.
Step 4: Blend Until Smooth
- Remove the pot from the heat and let it cool slightly.
- Use an immersion blender (or transfer to a blender in batches) to puree the soup until silky smooth.
- Stir in the coconut milk (if using) and blend again.
- Season with salt and pepper to taste.
Step 5: Serve & Enjoy
- Ladle the soup into bowls and garnish with fresh cilantro or parsley.
- Serve hot with your favorite bread or toppings.