Carrot Parsnip Soup with Coconut and Tamarind
My CSA has reached the end of its season and has left me with an abundance of root vegetables. The idea is store them for the winter…but I know I won’t last long. Last night was an “I need a comforting soup” kind of night. Here’s what I whipped up (in my current favorite kitchen tool: my pressure cooker)
Ingredients
2 pounds peeled and chopped carrots
1 pound peeled and chopped parsnip
1/4 cup minced white onion
6 cups vegetable broth
salt and pepper to taste
8 oz coconut milk
1 tsp tamarind paste
1/4 tsp ground ginger
Just a disclaimer here – I don’t actually measure anything (well, the broth I did) so those are all approximations…especially the veggie weights, I suggest making this your own and adjusting however you like, just resist the urge to use more tamarind.
Combine carrots, parsnips, onion and broth in pressure cooker, bring to boil, and simmer under pressure for 30 minutes. (If you are doing this in a regular pot I suggest shredding the veggies and simmer for closer to an hour).
Release the pressure and using an immersion blender make sure there are no veggie chunks left. Add remaining ingredients and blend well. Serve. (If I had had the patience, or the idea last night, I would have topped with crispy onions)