Soups & Stewsbonappetit5.0
Curried Parsnip and Spinach Soup
Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.
👥 6 Servings👤 Elizabeth Richards📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
- ●blender
📝 Preparation Steps
1
Cilantro salsa
2
Stir chile, cilantro, oil, ginger, lemon juice, salt, and cumin in a small bowl to combine. Let sit at room temperature while you make the soup.
3
Soup and assembly
4
Cook onion, garlic, ginger, and oil in a large Dutch oven or other heavy pot over medium, stirring occasionally, until onion is soft and golden brown, 12–⏱️ 15 minutes. Sprinkle in curry powder, garam masala, coriander, cumin, cayenne, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and cook, stirring constantly, until fragrant, about ⏱️ 3 minutes. Add parsnips and carrot and stir to coat with spices. Pour in broth and coconut milk, then increase heat to medium-high and simmer until vegetables are tender, 20–⏱️ 25 minutes. Remove from heat and add spinach; stir until wilted.
. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbspmedium parsnips (about 1 lb.), scrubbed, cut into 2" pieces2medium carrot (about 4 oz.), scrubbed, cut into 2" pieces1
5
Working in batches, purée soup in a blender until smooth. (Or, use an immersion blender and blend soup directly in pot.) Return soup to pot and reheat over medium-low, stirring and adding more water to thin if needed. Taste and season with more salt.
6
Ladle soup into bowls and spoon cilantro salsa over. Do ahead: Soup (without salsa) can be made 2 days ahead. Let cool; cover and chill. Reheat soup over medium-low, adding water to thin as needed.
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