From the February/March 2018 issue
Serves 4


  • 2 TBSP coconut oil
  • 1 medium yellow onion, chopped
  • 1-1/2 pounds parsnips, peeled and chopped
  • 1/2 pound carrots, peeled and chopped
  • 1 (1-inch) chunk fresh ginger root, peeled and grated or thinly sliced
  • 2 garlic cloves, grated or thinly sliced
  • 2 tsp mild curry powder
  • 1/4 tsp ground cumin
  • Pinch of ground cinnamon
  • 4 cups chicken broth
  • 1 (14-ounce) can coconut milk (full fat)
  • Sea salt, to taste


  1. Heat the oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, parsnips, and carrots. Cook, stirring occasionally, for 6-8 minutes.
  3. Add the ginger, garlic, curry powder, cumin, and cinnamon. Stir for 1 minute.
  4. Add the broth, increase heat to high, and bring to a boil. Then reduce heat to low, cover, and simmer until the vegetables are tender, 15-20 minutes.
  5. Puree the soup in batches in a blender. (Use caution when pureeing hot liquids.)
  6. Return the soup to the pot and set over low heat. Stir in the coconut milk.
  7. Season to taste with salt