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

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