How to Make Healthy Vegan Creamy Curry Parsnip Soup

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Inspired by a can of curry parsnip soup in my grocery store that’s full of dairy, I wanted to make a version that was fresh and vegan! Since we’re moving into parsnip season, it seemed like time to give it a try…

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Ingredients

1 onion chopped
1 Tbsp fresh ginger grated (optional)
1 clove fresh garlic minced
1 tsp olive oil or coconut oil, or 1 Tbsp water or veg broth
4 medium parsnips peeled and chopped (5-6 small)
1 Tbsp curry powder mild or hot to your taste
1 Tbsp nutritional yeast
3-4 cups vegetable broth or water
1/2 cup coconut milk
3 Tbsp fresh chives or green onion, chopped

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Comments

D.María says:

Yum! So simple! I am making this!! :<D

lbird says:

I love my immersion blender. Your soup looks yummy and will make a good Fall dish. I keep forgetting about coconut milk even though I love it. Thanks!

zigzag says:

Love parsnips! To me, they taste kind of sweet, spicey, savory, a hint of bitter, all at the same time.

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