Name: Curried Parsnip and Spinach Soup
Yield: 6 Servings
Ingredients: ½ small serrano chile, thinly sliced; 2 cups coarsely chopped cilantro; ¼ cup extra-virgin olive oil; 1 tsp. finely grated ginger; 1 tsp. fresh lemon juice; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ¼ tsp. ground cumin; 1 small onion, thinly sliced; 3 garlic cloves, thinly sliced; 1 1" piece ginger, peeled, thinly sliced; 3 Tbsp. extra-virgin olive oil; 1 Tbsp. curry powder; 1 Tbsp. garam masala; 1 tsp. ground coriander; 1 tsp. ground cumin; ¼ tsp. cayenne pepper; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; 2 medium parsnips (about 1 lb.), scrubbed, cut into 2" pieces; 1 medium carrot (about 4 oz.), scrubbed, cut into 2" pieces; 5 cups low-sodium vegetable broth or water; 1 13.5-oz. can unsweetened coconut milk; 5 oz. baby spinach (about 6 cups)

Curried Parsnip and Spinach Soup on green marbled background with napkin

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Marina Bevilacqua

This vibrant vegan soup from Elizabeth Richards, chef and culinary manager at community kitchen Refettorio Harlem, is creamy from coconut milk, green from spinach, and generously spiced with curry powder, cumin, and garam masala. Knobby parsnips, which are at their sweetest in the spring, provide body. Keep their peels on—just scrub ’em!—to save time, minimize waste, and bring an earthy undercurrent that will complement the warm spices.

What you’ll need

Blender
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Dutch Oven
$100 At Amazon
Ladle
$10 $9 At Amazon
Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon

Recipe notes

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Recipe notes

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