Parsnip, Turnip and Sweet Potato Curry Soup with Coconut
Root Vegetables, Curry and Coconut milk, does it get any tastier? I love the smells in the kitchen while this is cooking and I love the savory of the turnip mixed with the sweet of the parsnip and coconut milk. This soup is full of flavor and is very filling because of the white beans and sweet potato.
Ingredients:
1 sweet onion, chopped
1-2 parsnip peeled and chopped
1 turnip peeled and chopped
2 carrots, peeled and chopped
1-2 celery stalks, chopped
1-2 sweet potatoes peeled and chopped
1 15oz can white beans, drained and rinsed
1 15 oz can light coconut milk
5 cups distilled water or veggie broth
drizzle olive oil
1 Tablespoon Curry ( I used Maharajah Curry)
Salt and pepper to taste
Fresh mints leaves to taste
Ingredients in Maharajah Curry Powder: turmeric, coriander, cumin, cardamom, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, black pepper, cloves, saffron and cayenne pepper. This curry makes a glorious color and incomparable flavor. (Yum)
In large soup pot with a drizzle of olive oil saute onion and celery for a few minutes, add all other vegetables and potato. Cook 10 minutes stirring often. Add broth or water bring to boil and then cover and turn down to low. Cook 15 minutes. Add drained beans and coconut milk cook for 5 minutes. Be sure that potato and veggies are fork tender. If they are not tender cook for additional time until tender.
Allow soup to cool a bit. Blend with hand blender or transfer in batches to a blender. Puree until smooth.
If desired in small fry pan drizzle olive oil and cook mint leaves over medium heat for 10 -20 seconds until crisp. Top soup with fresh mint or crispy mint.
This soup can be served chilled or warm.
Ingredients:
1 sweet onion, chopped
1-2 parsnip peeled and chopped
1 turnip peeled and chopped
2 carrots, peeled and chopped
1-2 celery stalks, chopped
1-2 sweet potatoes peeled and chopped
1 15oz can white beans, drained and rinsed
1 15 oz can light coconut milk
5 cups distilled water or veggie broth
drizzle olive oil
1 Tablespoon Curry ( I used Maharajah Curry)
Salt and pepper to taste
Fresh mints leaves to taste
Ingredients in Maharajah Curry Powder: turmeric, coriander, cumin, cardamom, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, black pepper, cloves, saffron and cayenne pepper. This curry makes a glorious color and incomparable flavor. (Yum)
In large soup pot with a drizzle of olive oil saute onion and celery for a few minutes, add all other vegetables and potato. Cook 10 minutes stirring often. Add broth or water bring to boil and then cover and turn down to low. Cook 15 minutes. Add drained beans and coconut milk cook for 5 minutes. Be sure that potato and veggies are fork tender. If they are not tender cook for additional time until tender.
Allow soup to cool a bit. Blend with hand blender or transfer in batches to a blender. Puree until smooth.
If desired in small fry pan drizzle olive oil and cook mint leaves over medium heat for 10 -20 seconds until crisp. Top soup with fresh mint or crispy mint.
This soup can be served chilled or warm.
Enjoy this filling and delicious soup
To your good health, Jan |
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