Creamy Coconut, Parsnip, Squash and Ginger Soup

Cook time: 45 minutes.

Serves: 4


  • 1 medium onion
  • 1 inch ginger
  • 3 cloves garlic
  • 1 ½ teaspoon cumin seed
  • 1 table spoon curry powder
  • ¼ teaspoon clove powder
  • 4 table spoons coconut oil
  • 3 carrots
  • 3 medium parsnips
  • 1 medium size yam
  • Half a medium size butternut squash
  • 1 ½ to 2 cans coconut milk
  • ½ teaspoon salt – or to taste
  • Cilantro for garnish
  • Optional garnishes lentil sprouts or avocado


Sauté onions in olive oil until golden then add garlic, ginger, cumin, curry powder, and cloves and fry on medium to low heat for one min.  making sure not to burn. The add coconut milk, carrots, parsnips, yam, squash and cook until veggies are done. If there is not enough liquid to cover the veggies than add a little water, vegetable or bone broth. Once veggies are cooked, let cool slightly and then put in the blender and blend until nicely puréed. Put back in pot reheat and serve with cilantro as garnish. Adding a little lentil sprouts or avocado to garnish can also be very nice.


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