Perfect winter soup: Parsnip carrot curry soup
1 tbsp coconut oil
1 cup chopped onion
3 large carrots (chopped)
2 large parnsips (peeled and chopped)
2 celery sticks (chopped)
2 cloves of garlic (pressed)
1 inch fresh ginger chopped
2 tsp curry
½ tsp ground cumin
1 tsp cinnamon
½ cup coconut milk
4 cups water
Pinch of chilli flakes (or more if you like it spicy)
Salt to taste
Fry in soup pan onion, celery, garlic, ginger, curry and cumin in coconut oil. Add the carrot, parsnip, cinnamon and a bit of salt. Stir through for 1 minute.
Add the water and wait until it cooks. When it cooks, lower heath and let is cook for another 15 minutes until carrots and parsnips are soft. The add the coconut milk.
Use an immersion blender to make a smooth soup. You can also use a normal blender when the soup is cooled off or when blending the hot soup, make sure not to close the top lid with the small plastic upper cap. Caution when blending hot soup in a normal blender!
Serve with quinoa, finely chopped green bell pepper, cilantro and a squeeze of lemon.