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🍲 Creamy Parsnip Curry Soup with Fresh Coriander

244 kcal · 30 min · 4 servings

Ingredients

• 600 g Parsnips (or parsley root)
• 1 large potato
• 1 shallot
• 1 tbsp ghee
• 1 l vegetable broth
• salt
• 2 tsp curry powder (mild)
• 100 ml whipping cream
• cayenne pepper
• 1 tbsp roasted sesame seeds
• coriander leaves (for garnish)

Instructions

1. 1. Peel the parsnips and the potato.
2. 2. Cut the vegetables into small cubes.
3. 3. Peel the shallot.
4. 4. Dice the shallot as well.
5. 5. Heat ghee in a pot.
6. 6. Sauté the shallot briefly.
7. 7. Add the parsnip and potato cubes.
8. 8. Stir in the curry powder.
9. 9. Deglaze everything with the vegetable broth.
10. 10. Let the soup simmer gently for about 30 minutes.
11. 11. Stir in the cream.
12. 12. Puree the soup finely with a hand blender.
13. 13. Simmer the soup a bit longer if needed.
14. 14. Add more broth to reach the desired consistency.
15. 15. Season with salt to taste.
16. 16. Season with cayenne pepper to taste.
17. 17. Divide the soup onto plates.
18. 18. Sprinkle the soup with some cayenne pepper.
19. 19. Sprinkle the soup with sesame seeds.
20. 20. Serve the soup with fresh coriander leaves.

Nutrition per serving

• kcal: 244
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 24 g