Shredded Carrot And Parsnip Curry Soup

Name: Shredded Carrot And Parsnip Curry Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 79 milliliters brown rice; 4 carrots; 0 teaspoons cayenne; 1 bunch cilantro; 425 grams coconut milk (1 can); 1 teaspoon curry powder; 2 cloves garlic; 2 inches ginger; 3 Tbsps neutral oil such as grape seed; 2 teaspoons ground cumin; 1 lime; 1 teaspoons paprika; 3 parsnips; 1 pinch salt, to taste; 946 milliliters vegetable broth

The recipe Shredded Carrot And Parsnip Curry Soup could satisfy your Indian craving in approximately 45 minutes. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 501 calories, 6g of protein, and 35g of fat each. It can be enjoyed any time, but it is especially good for Autumn. If you have parsnips, oil such as grape seed, salt, and a few other ingredients on hand, you can make it. Only a few people really liked this soup. It is a good option if you're following a gluten free and vegan diet.

Ingredients

Servings:

coconut milk (1 can)1teaspoon

curry powder 2cloves

garlic 2inches

ginger 3Tbsps

neutral oil such as grape seed 2teaspoons

salt, to taste 946milliliters

vegetable broth

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.