Nourishing Curried Carrot, Parsnip, & Coconut Cream Soup

Soup is nourishing and comforting. It is easy on your digestive system and can offer relief and satiation. I was never a fan of pureed soups until I began to experiment with spices. This is an incredibly easy soup. I used my pressure cooker, which is by far my most used and loved kitchen device, but you can absolutely cook it in your soup pot.

You will need:

5 large carrots cut into chunks

5 large parsnips cut into chunks

1/2 red or white onion

2 tbs curry powder of your choice ( I used green curry)

coconut cream 6-7 ounces *

You will also need an immersion blender, blender, or high power blender to puree the soup.

Method: Place all ingredients in your pressure cooker or soup pot. Bring to a boil and then simmer until all the ingredients are tender. In my pressure cooker it took about 20 minutes but in a soup pot, it would take longer. Remove from the heat and if you have an immersion blender you can blend in your pot or you can take a cup or two of your cooked vegetables and broth and puree in your blender ( it is hot so please follow your blenders instructions on blending hot soups).

*I use Kara Natural Coconut Cream but you can use coconut cream in a can or even coconut milk and cream from a can. You can choose to use the cream that accumulates at the top of the can or shake the can up and use the milk and cream. It will only slightly thin the soup.

 

 

 

 

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