Ingredients: Gather carrots, parsnips, sweet potatoes, onions, garlic, ginger, chili peppers, vegetable broth, coconut milk, and spices like cumin, coriander, and turmeric.
Preparation: Peel and chop the root vegetables, dice the onions, mince the garlic and ginger, and finely chop the chili peppers.
Sauté Aromatics: In a large pot, sauté onions, garlic, ginger, and chili peppers until fragrant.
Add Vegetables and Spices: Add chopped root vegetables and spices to the pot, stirring to coat evenly.
Simmer: Pour in vegetable broth, bring to a simmer, and cook until vegetables are tender.
Blend: Use an immersion blender or transfer the soup to a blender to puree until smooth.
Finish with Coconut Milk: Stir in coconut milk for creaminess, adjust seasoning, and serve hot, garnished with fresh herbs if desired.
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