When it comes to root vegetables, potatoes win the popularity contest. Carrots are a close second, while beets are steadily gaining steam. So where do parsnips come into play? If this root hasn’t been on your radar, you should rethink your veggie ranks. Packed with potassium and fiber, parsnips offer your palate a pleasingly rich, subtly sweet flavor. This oft-forgot root finally secures a starring role in this creamy, comforting soup recipe, which balances parsnip’s sweetness with the complex, spicy flavors of curry.
1 Tbsp. coconut oil
1 onion, chopped
1 lb parsnips, chopped
2 cups celery, chopped
1 clove garlic, crushed
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon ground cumin
2 cups low-sodium vegetable broth
Freshly ground pepper
1/3 cup cashew cream
1/3 cup green onions, chopped
Toasted nuts & seeds
1. In a medium sized pan, melt coconut oil over medium heat.
2. Toss in onions and sauté until just barely browned.
3. Add parsnips and garlic, cook until browned.
4. Transfer into a crock pot and add spices, vegetable broth and celery.
5. Cover and turn the crock pot to medium for one hour, then turn the knob to low and
cook for another 2-3 hours. Once the parsnips and celery are “fork-tender,” unplug the
6. Puree in a blender and stir in the cashew cream.
7. Serve and garnish with chives, toasted nuts or seeds.