Shredded Carrot And Parsnip Curry Soup Recipe

Name: Shredded Carrot And Parsnip Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots; 3 parsnips; 2 inch chunk of ginger; 2 cloves garlic; 1/3 cup brown rice; 3 tablespoons neutral oil such as grape seed; 2 teaspoons ground cumin; 1 teaspoon curry powder; 3/4 teaspoon paprika; 1/4 teaspoon cayenne; 15 ounces coconut milk (1 can); 4 cups vegetable broth; 1 pinch salt, to taste; 1 lime; 1 bunch cilantro

Servings: persons

4 carrots
3 parsnips
2 inch chunk of ginger
2 cloves garlic
1/3 cup brown rice
3 tablespoons neutral oil such as grape seed
2 teaspoons ground cumin
1 teaspoon curry powder
3/4 teaspoon paprika
1/4 teaspoon cayenne
15 ounces coconut milk (1 can)
4 cups vegetable broth
1 pinch salt, to taste
1 lime
1 bunch cilantro

1
Peel the carrots, parsnips, and ginger. Shred them in a food processor. Mince the garlic.
2
Over medium heat, warm the oil in a soup pot. Stir in the brown rice and saute for a couple minutes until it starts to smell toasted. Add in the spices and garlic and saute for about a minute. Add the shredded vegetables and ginger and stir for a few minutes until well coated with spices. Add the coconut milk and vegetable broth. Bring to a simmer, then turn the heat to low and cook, partially covered, for 45 minutes to an hour until the rice is soft. Adjust seasonings.
3
Serve the soup with lime slices and cilantro leaves for garnish.

250

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 15 ingredients. The key ingredients include: 4 carrots, 3 parsnips, 2 inch chunk of ginger, 2 cloves garlic, and more.

Yes, Shredded Carrot And Parsnip Curry Soup 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.

Shredded Carrot And Parsnip Curry Soup

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