This Parsnip soup recipe is Kaufmann 1 approved and will make about 4 servings.
2 Tbsp extra-virgin olive oil
1 lb parsnips (peeled & chopped) (about 3 cups)
½ lb carrots (peeled & chopped) (about 1 cup)
4 to 5 garlic cloves (minced)
2 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
½ tsp salt (or more depending on taste)
2 cups water
1½ cups low-sodium chicken broth
14 oz can unsweetened coconut milk (or unsweetened coconut cream)
1 Tbsp fresh lemon juice
Freshly ground pepper
In a large saucepan, heat the olive oil over medium heat. Add the parsnips, carrots and garlic. Cook until slightly golden, about 5 to 7 minutes.
Add the garam masala, cumin, turmeric and salt. Cook, stirring, until fragrant, about 1 minute.
Add the water, chicken broth and coconut milk. Bring to a simmer and cook until the vegetables are soft, about 20 minutes.
Purée the parsnip soup with an immersion blender. (or “Carefully”, in batches, in a blender until very smooth.)
Stir in the lemon juice and season with pepper and more salt if needed.
Serve topped with fresh chopped parsley, if desired.