Soup of the week: Carrot and parsnip curry soup

Winter, or how I like to call it “soup season”, is hitting hard again, so it’s the best time to share another soup recipe with you – this time I wanted to use vegetables you may more often find in a salad and just put ‘em in a warm meal. And also spice it up with a bit of curry.

Soup of the week - Carrot and parsnip curry soupPin

Preparation time: 5 minutes

Cooking time: 20 minutes

  • 1 organic potato
  • 2 organic parsnips
  • 5 organic carrots
  • 1 organic yellow onion
  • 3 organic garlic cloves
  • 1/2 cup (125ml) of organic red lentils
  • 4 cups (1L) of water
  • 1 347ml can of organic coconut milk
  • 1 tbsp. (15ml) of curry powder
  • Salt and pepper
  1. Coarsely chop your vegetables. Like on the picture, you don’t need to peel them to remove the fibers and vitamins. Just wash them, it’s faster!
  2. Then in a medium pot, heat some oil and stir in all your vegetables.
  3. Add the lentils, the curry powder, the salt and the pepper.
  4. After 5 minutes, add in the water 1 cup (250ml) at the time letting it boil in between each additions.
  5. Then put in the coconut milk and continue the cooking for another 15 minutes.
  6. Once it’s cooked, put it in the blender or use a stem mixer to cream it.
  7. Serve and keep warm!

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

“This is a great recipe for food for use of organic produce and it’s very affordable. This soup smells delicious and tastes even better. I am constantly working, so having a healthy and tasty lunch is essential and this fits the bill here.”

“This was a very delicious curry soup. I did make a few modifications based on my own preference. I used chicken instead of lentils, added fresh ginger, more garlic, cashew milk, and some spices that I love such as turmeric and black pepper. This was such a tasty bowl of goodness that was super filling after just one bowl.”

“I tried this recipe and I must say that my girlfriend really liked it. I think making your own soup is always the most rewarding thing to do and it’s pretty easy too. I would recommend this to anyone.” 

“This recipe was easy and fast, and it tasted delicious! The only thing I did different was adding a little more curry powder (because we like them spicy) and cooked half of the broth, then added the lentils and the rest of vegetables.”

“Dear Happy Vegans, I made this soup in my new infrared pressure cooker, it was fantastic the whole family loved the soup. Even my partner who doesn’t like curry said it was lovely. I used yellow lentils instead of red lentils, chana dal or whatever they are called in India. Also used coconut milk. I will make this for when our children come to visit next week”

“I made this recipe yesterday and what a hit! Loved by all!”

“This is really good! It’s my second time making it and I plan to keep making it regularly.”

And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!

You May Also Like