Recipe

Shredded Carrot and Parsnip Curry Soup

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Photo by Fairmount_market

This recipe was entered in the contest for Your Best Carrot Recipe

This recipe was entered in the contest for Your Best Root Vegetable Side
SwoonMySpoon's Testing Notes: What a perfect way to take the chill off a wintery day—a flavorful bowl of goodness that will make you feel like you’ve just had a delicious musical experience. A food processor minimizes...
What a perfect way to take the chill off a wintery day—a flavorful bowl of goodness that will make you feel like you’ve just had a delicious musical experience. A food processor minimizes the prep work, making it possible to have dinner on the table in about one hour. The toasty spices harmonize with perfect pitch, and the ginger and cayenne create just the right amount of heat in a beautiful chorus of flavors. The brown rice and shredded vegetables create a satisfying, hearty texture, while the cilantro and a good squirt of lime juice at the end hit just the rights notes of freshness and acidity. This is one soup that is sure to have you singing its praises.

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Chef
Fairmount_market's Notes: I created this soup recipe as an antidote to the end of winter blahs. It's colorful, fragrant, and spicy with an appealing texture. Serve it with a squeeze of lime juice and a sprig of cilantro...
I created this soup recipe as an antidote to the end of winter blahs. It's colorful, fragrant, and spicy with an appealing texture. Serve it with a squeeze of lime juice and a sprig of cilantro. - Fairmount_market

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Serves 4

4 carrots Ask a question about this ingredient

3 parsnips Ask a question about this ingredient

2 inch chunk of ginger Ask a question about this ingredient

2 cloves garlic Ask a question about this ingredient

1/3 cup brown rice Ask a question about this ingredient

3 tablespoons neutral oil such as grape seed Ask a question about this ingredient

2 teaspoons ground cumin Ask a question about this ingredient

1 teaspoon curry powder Ask a question about this ingredient

3/4 teaspoons paprika Ask a question about this ingredient

1/4 teaspoon cayenne Ask a question about this ingredient

15 ounces coconut milk (1 can) Ask a question about this ingredient

4 cups vegetable broth Ask a question about this ingredient

1 pinch salt, to taste Ask a question about this ingredient

1 lime Ask a question about this ingredient

1 bunch cilantro Ask a question about this ingredient

Peel the carrots, parsnips, and ginger. Shred them in a food processor. Mince the garlic.
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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.
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Serve the soup with lime slices and cilantro leaves for garnish.
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4 Comments on Shredded Carrot and Parsnip Curry Soup

ellenl added about 1 year ago

sounds wonderfu---you don't mean 15 oz. of coconut oil, do you???

susan g added about 1 year ago

coconut milk?

Fairmount_market added about 1 year ago

Thanks for catching that mistake (now corrected). Yes I meant coconut milk!

AntoniaJames added about 1 year ago

Looks delish! I adore carrots and parsnips (and even make a marmalade featuring the pair, but + coriander, not ginger) . .. . so I know I'm just going to love this one. I plan to try it this weekend!! ;o)