Spicy carrot parsnip soup that will make the heart of soup lovers beat faster. I still had a nice parsnip in the fridge and thought long and hard about what to do with it. There is already a fine parsnip soup on the site, however, I found a variant with good spiciness quite nice. Autumn has arrived in full force and here in the area we like to have a few days of high fog. Just on these gloomy days I am very happy about warming soups in bright colors. Orange, red, yellow, all here to me!
Spicy carrot parsnip soup
In the last few months I have developed a great love for root vegetables. It tastes great, is healthy and convinces with a gentle natural sweetness. Parsnips are really delicious and I look forward to making more recipes with them in the future. The root vegetable is full of healthy fiber and makes you full for a long time. Besides it contains valuable essential oils and impresses with its antibacterial effect . In addition, valuable vitamin C and D, as well as calcium and phosphorus.
The preparation is simple and fast. Heat olive oil or vegetable broth and saute chopped onion, along with garlic until translucent. Add ground cumin, chili and a curry powder of your choice. I have decided this time for a somewhat spicier variant decided. Add parsnip and carrot cubes and continue to sauté. Deglaze with vegetable broth and coconut milk and the fine soup can simmer for 20 minutes. It is refined to taste with salt, lemon juice and chili.
Vegan soups for the cold season
Ever since I was in Tuscany at “i pini” agriturismo, I’ve been on fire for croutons in soup. Coincidentally, I still had some dry sourdough bread at home, which I toasted in plenty of olive oil. I put some directly into the soup and use the rest for decoration.
If you want to combine another type of root vegetable with the carrots, here are my suggestions:
- Parsnips
- Black salsify
- Turnips
- Parsley root
- Carrots
- Jerusalem artichoke
This soup is just perfect for cold and dull autumn days. If you’re in the mood for a different, warming soup today, I recommend the following recipes:
- Grandma’s chicken soup
- Butternut squash soup
- Peanut butter curry soup
- Carrot soup with ginger cream
- Roasted cauliflower soup
- Root vegetable soup
- Potato leek soup
- Polish beet soup
- Creamy parsnip soup with ginger
- Frittata soup
Spicy carrot parsnip soup:
- Warming
- aromatic
- Spicy
- filling
- Quick and simple
Are you ready the delicious and tasty, vegan and warming soup? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Spicy carrot parsnip soup
- 30 ml Olive oil or another high-heat oil
- 1 Piece Onion red or yellow, peeled and diced
- 2 Piece Garlic cloves Peeled and finely chopped or pressed
- 120 g Carrots diced
- 200 g Parsnip diced
- 1 tbspn Cumin ground
- 2 tbspn Curry powder ground
- 500 ml Vegetable broth
- 400 ml Coconut milk
- Salt to taste
- Lemon juice to taste
TO SERVE:
- Bread croutons
- Fresh parsley
- Sesame
- Vegetable cream
Anleitung
- 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
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