Creamy Carrot and Parsnip Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming vegan soup made with carrots, parsnips, red lentils, and coconut milk, spiced with curry powder and turmeric. Creamy and subtly sweet from apple, it's a comforting bowl for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 onions (peeled and roughly chopped)
- 3 carrots (peeled and roughly chopped)
- 3 large parsnips (peeled and roughly chopped)
- 2 garlic cloves (peeled and crushed)
- 1 apple (peeled and chopped)
- 150 g | 5.3oz red lentils (rinsed well)
- 400 g | 14oz can light coconut milk
- 500 ml | 2 cups vegetable stock
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- 2 dashes Tabasco
- salt and pepper to season
- 1 tbsp poppy seeds
- 1 tbsp chopped coriander (cilantro)
- 1 tsp olive oil
- cayenne pepper (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 612mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1329mg
- Calcium
- 159mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.