Earlier in the week I blogged about how I’m no longer working-from-home (hoorah!), and have been making soups to take with me each day. So far it’s working out quite well!
Now, I should really start by saying that I’d never had carrot OR parsnip soup. Ever. The thought of having such veges in a soup actually didn’t really appeal to me (am I alone in this thinking?). However, I was at the fruit store today and carrots were only 50c per kg so I thought, heck, if it all turns to poo – I won’t loose out on much (and can just make carrot cake instead)!
But stay with me… (there is a happy ending on the way!)
I went and found a recipe on Pinterest, and again, ended up being super surprised! It was pretty tasty and had just the right balance of kick (thanks to the curry powder) and sweetness (from the coconut milk).
It made about 5 servings all up, and the leftovers have now been added to my frozen soup stockpile for lunches-to-go! With it working out to be about 50c a lunch, it ain’t so bad, right?!
Ingredients (makes 4-6 servings)
- 1 Tbsp coconut oil
- 1 cup chopped onion
- 5 carrots
- 3 parsnips
- 4 cups water or vegetable broth
- 1 tsp crushed garlic
- 2 tsp crushed ginger
- 2 tsp curry powder
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup coconut milk (full fat or light, from a can)
- Chopped pecans to serve
What I did:
Brown onion with coconut oil
Add everything but liquids and sauté
Add vege stock
And boil until the parsnip and carrot are soft
Let it cool down a bit, then pour into the food processor (in batches, if you’re processor isn’t big enough)
And blend til smoooooth!
Once it’s all blended, stir in the coconut milk
And serve up with the pecans!