Carrot And Parsnip Soup With Coconut And Tamarind Recipe

Name: Carrot And Parsnip Soup With Coconut And Tamarind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 2 tablespoons sunflower oil; 1 onion finely chopped; 2 garlic cloves crushed; 2 1/4 cups carrots finely chopped; 9/16 pound parsnips finely chopped; 3 3/4 cups vegetable stock; 5/8 cup coconut milk; 1 tablespoon tamarind; salt

Servings: persons

1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 tablespoons sunflower oil
1 onion finely chopped
2 garlic cloves crushed
2 1/4 cups carrots finely chopped
9/16 pound parsnips finely chopped
3 3/4 cups vegetable stock
5/8 cup coconut milk
1 tablespoon tamarind
salt

1
In a small frying pan, dry-roast the coriander and cumin seeds until lightly roasted, then crush with a pestle and mortar and set aside.
2
Heat the oil in a large saucepan, and gently fry the onion and garlic until very soft, then add the dry-roasted spices. Add the finely chopped carrots and parsnips to the pan and cook slowly for 10 minutes, then pour in the stock and cook for 50-60 minutes.
3
Leave to cool slightly, then place the vegetable mixture in a blender or food processor with the coconut milk and tamarind and puree until smooth.
4
Season to taste, return to the pan and heat through. Serve hot.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 tablespoons sunflower oil, 1 onion finely chopped, and more.

Yes, Carrot And Parsnip Soup With Coconut And Tamarind falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot And Parsnip Soup With Coconut And Tamarind

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