Easy Parsnip And Coconut Soup – A Rich And Tropical Flavor

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Step into a world of exotic delight with our Parsnip and Coconut Soup, a creamy and dreamy concoction that will take your taste buds on an unforgettable journey. The earthy sweetness of the parsnips melds beautifully with the rich, tropical creaminess of coconut milk, creating a harmonious blend that’s both comforting and invigorating. A hint of ginger adds a spicy kick, while a sprinkle of fresh herbs brings a burst of brightness. It’s a culinary masterpiece that promises to leave you craving more.

Delve into a gastronomic journey, immersing your senses in the unique harmony of parsnip and coconut soup. This flavorful duo dances in your bowl, offering a creamy, heartwarming delight. 

parsnip and coconut soup

Hailing from contrasting culinary landscapes, parsnips bring an earthy sweetness that mingles perfectly with the exotic creaminess of coconut. The result? An enchanting fusion that pleases the palate and nourishes the soul. 

Whether you’re a kitchen newbie or a seasoned chef, this simple yet exotic recipe guarantees a memorable culinary adventure. 

Let’s embark on this journey of flavor together because great meals are about more than just consuming — they’re about experiencing.

What Is Parsnip And Coconut Soup?

Parsnip and coconut soup is a savory fusion of earthy, slightly sweet parsnips and coconut milk’s rich, creamy texture. This dynamic pair creates a delightful, heartwarming, nourishing, comforting soup. 

Enhanced with aromatic spices and herbs, this recipe elevates the humble parsnip to new culinary heights. The added coconut milk lends a subtly tropical note, resulting in a harmonious blend of flavors that promises a truly unique and satisfying dining experience.

parsnip and coconut soup

Can You Vary The Recipe With Other Ingredients?

You can modify the parsnip and coconut soup recipe to align with various dietary preferences:

  • Keto The original recipe is largely keto-friendly. However, to reduce the carb content further, reduce the amount of parsnip and carrot or replace them with lower-carb vegetables like zucchini or cauliflower.
  • Paleo This recipe is already Paleo-friendly. Just ensure you’re using a chicken broth without additives or make your own, and swap the agave nectar for honey or omit it.
  • Gluten-Free The recipe is inherently gluten-free. However, always check the labels of store-bought items like chicken broth and curry powder to ensure no gluten-containing additives are present.
  • Whole30 To make the recipe Whole30-compliant, omit the agave nectar. Also, ensure the chicken broth and curry powders you’re using are Whole30 approved, meaning they don’t contain sugar, legumes, or additives.
  • Vegetarian/Vegan For a vegetarian or vegan version, swap the chicken broth for vegetable broth. For vegans, ensure the curry powder doesn’t contain any dairy-derived ingredients.
parsnip and coconut soup

Recipe Directions

  1. Gather olive oil, onion, cumin, garlic, ginger, carrots, curry powder, parsnips, potatoes, chicken broth, coconut milk, salt, pepper, and agave nectar.
  2. Chop onions, garlic, ginger, carrots, parsnips, and potatoes as desired.
  3. Heat a Dutch oven or stock pot over medium heat. Sauté onions in oil until soft (2-3 minutes).
  4. Add cumin and cook for a minute. Incorporate garlic and ginger and sauté for 2 minutes.
  5. Add carrots and cook for 2 minutes. If needed, add chicken broth to prevent dryness.
  6. Sprinkle in curry powder and stir for 2 minutes.
  7. Add parsnips, potatoes, and chicken broth. Bring to a boil.
  8. Stir in coconut milk. Reduce heat, cover, and simmer for 20 minutes until vegetables are tender.
  9. Use an immersion blender or transfer to a blender/food processor to purée the soup. Return to the pot.
  10. Season with salt and pepper to taste.
  11. Adjust sweetness with agave nectar, being mindful of desired level.
  12. Simmer for 5 minutes to meld flavors.
  13. Serve hot, garnished with herbs or a swirl of coconut milk if desired.
parsnip and coconut soup

Variations, Add-Ons, And Toppings For The Recipe

Variations and add-ons to the Parsnip and Coconut Soup can provide a delightful twist, while toppings enhance the visual appeal and add layers of flavors and textures. Here are some ideas:


  • Spice Mix: Experiment with different spice blends. A pinch of turmeric or garam masala can lend a warm, Indian-inspired profile. A dash of smoked paprika or chili powder can add a smoky, spicy kick.
  • Protein Boost: For non-vegetarian versions, shredded chicken or cooked shrimp can be added. For vegans and vegetarians, chickpeas or lentils can add protein and heartiness.
  • Vegetable Swaps: Substitute parsnip with sweet potatoes or butternut squash for a different flavor.


  • Citrus Zest: A touch of lemon or lime zest can brighten the flavors and add a refreshing note.
  • Herbs: Fresh herbs like cilantro, parsley, or basil add a pop of freshness. Dried herbs like thyme or rosemary can add depth.


  • Crunch: Toasted coconut flakes, croutons, roasted pumpkin seeds, or crushed nuts provide a delightful crunch.
  • Fresh Produce: Chopped fresh tomatoes, bell peppers, or a sprinkle of green peas can add a burst of color and freshness.
  • Cream: A swirl of coconut milk or cream (for non-vegans) can enhance the creaminess.
  • Herbs: A fresh cilantro, dill, or basil sprig can lend an attractive finish.
parsnip and coconut soup

Can I Make Parsnip And Coconut Soup In A Slow Cooker Or Instant Pot?

Yes, you can absolutely make Parsnip and Coconut Soup in either a slow cooker or an Instant Pot. Here are some guidelines:

Slow Cooker

  • Sauté your onions, garlic, and spices in a pan over medium heat until the onions are soft. Transfer them into the slow cooker.
  • Add the diced carrots, parsnips, potatoes, and chicken broth into the slow cooker.
  • Cook on low for 6-8 hours or high for 3-4 hours or until the vegetables are tender.
  • Add the coconut milk and agave nectar, then blend until smooth using an immersion blender or in batches with a countertop blender.
  • Season with salt and pepper, and let it heat for another 15-20 minutes on low before serving.

Instant Pot

  • Use the ‘Sauté’ function on the Instant Pot to sauté onions, garlic, and spices until onions are soft.
  • Add the diced carrots, parsnips, potatoes, and chicken broth to the pot. Secure the lid.
  • Cook on the ‘Manual’ or ‘Pressure Cook’ setting for about 15 minutes. Allow for natural pressure release.
  • Stir in the coconut milk and agave nectar. Then, use an immersion blender to blend the soup until smooth, or carefully blend in batches with a countertop blender.
  • Use the ‘Sauté’ function again to heat the soup for another 5-10 minutes after blending and seasoning.
parsnip and coconut soup

Can I Use Store Broth, Or Should I Make My Own?

You can certainly use store-bought broth for the Parsnip and Coconut Soup, and many people do it for convenience. When choosing a store-bought option, look for low-sodium varieties, as they allow you more control over the salt content in your recipe.

However, making your own broth can offer some advantages:

  • Flavor: Homemade broth tends to have a richer, more complex flavor because you can customize the ingredients and adjust the cooking time to your preference.
  • Control over ingredients: Making your own broth allows you to control exactly what goes into it. This is especially important for managing food allergies, sensitivities, or dietary preferences. Homemade broth can be free of preservatives and additives often found in commercial varieties.
  • Economical and sustainable: If you frequently cook with vegetables, chicken, or beef, you can save scraps (like vegetable peelings and bones) to make homemade broth. This not only saves money but also reduces food waste.
parsnip and coconut soup

How To Serve ?

Parsnip and Coconut Soup can be served in a multitude of ways, but here are a few suggestions to make it extra special:

  • Garnish: Garnish with fresh herbs like cilantro or parsley to add a burst of fresh flavor and color. A dollop of yogurt or a swirl of coconut milk can also add a nice touch, as can toasted coconut flakes for added crunch and a hint of sweetness.
  • Bread: Serve with a side of crusty bread or warm naan for dipping. The bread can help make the meal more filling, adding a delightful texture contrast.
  • Protein: To make the soup a full meal, consider adding some cooked protein. Grilled chicken, sautéed shrimp, or even tofu cubes can be excellent additions.
  • Salad: A fresh salad can be a nice counterpoint to the warm, creamy soup. Opt for something light and vibrant, with a citrusy dressing to complement the soup’s flavors.
  • Presentation: Serve the soup in beautiful bowls with an eye for color and balance. A little effort in the presentation can elevate the entire dining experience.
parsnip and coconut soup

Perfect Side Dishes

  • Crusty Bread: A loaf of crusty bread, such as a baguette or sourdough, would pair beautifully with this soup. The bread can be used to soak up any remaining soup in the bowl, and the contrast in texture adds another layer of enjoyment to the meal.
  • Green Salad: A fresh, crisp salad would provide a refreshing contrast to the creamy soup. Consider a salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette.
  • Roasted Vegetables: For a hearty meal, consider serving the soup with a side of roasted vegetables. Seasonal vegetables like Brussels sprouts, sweet potatoes, or butternut squash would work well.
  • Grilled Cheese Sandwich: You can’t go wrong with a classic grilled cheese sandwich paired with your soup for a comforting, cozy meal. To elevate it, use artisan bread and a blend of gourmet cheeses.
  • Quinoa Salad: A chilled quinoa salad with a citrusy dressing can balance the rich, warming flavors of the soup. You can add a variety of veggies, herbs, and perhaps some dried fruits for an added touch of sweetness.
  • Flatbread: A warm, slightly charred flatbread would be a fantastic side to this soup. You could even top it with some garlic and fresh herbs for extra flavor.
parsnip and coconut soup

Storage And Make Ahead

  • Preparation: Peel and chop parsnips, onions, and garlic. Store in an airtight container in the fridge.
  • Coconut Milk: Measure out coconut milk and keep refrigerated.
  • Make Ahead: Sauté onions and garlic in a large pot, then add parsnips and vegetable broth. Let it cool before transferring to a container. Refrigerate for up to 2 days.
  • Final Touch: When ready to serve, reheat the soup gently on the stove, then stir in coconut milk. Adjust seasoning as needed.
  • Garnish: Top with fresh herbs or toasted coconut flakes before serving.
parsnip and coconut soup

What Can We Do With The Leftovers?

  • Reheat and Enjoy: Simply reheat leftover parsnip and coconut soup on the stovetop or in the microwave until warmed through.
  • Soup Remix: Transform leftovers into a creamy pasta sauce by thinning it with a bit of vegetable broth and tossing it with cooked pasta.
  • Creative Toppings: Add a pop of freshness with a dollop of Greek yogurt, a sprinkle of toasted coconut flakes, or a drizzle of chili oil.
  • Soup Base: Utilize it as a flavorful base for a vegetable stew or a hearty grain bowl by adding cooked grains like quinoa or farro.
  • Freeze for Later: Portion leftovers into freezer-safe containers for convenient future meals.


  • Balance Flavors: Achieve a harmonious blend by balancing the sweetness of parsnips with the richness of coconut milk.
  • Texture Matters: Ensure a smooth and creamy texture by thoroughly blending the cooked parsnips and coconut milk.
  • Enhance Depth: Elevate the flavor profile with aromatic spices like ginger, nutmeg, or curry powder for depth.
  • Taste Test: Adjust seasoning accordingly, as the sweetness of parsnips may vary, to achieve the perfect balance.
  • Garnish Wisely: Elevate presentation and flavor with toppings like toasted coconut flakes, fresh herbs, or a drizzle of chili oil.
Easy Parsnip And Coconut Soup - A Rich And Tropical Flavor

Easy Parsnip And Coconut Soup – A Rich And Tropical Flavor

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Parsnip and Coconut Soup is a delicious and creamy soup that combines the earthy sweetness of parsnips with the rich and tropical flavor of coconut. This comforting soup is made by sautéing onions, garlic, and ginger in olive oil, then adding diced parsnips, carrots, and potatoes to create a strong base. 


  • 1 Tbsp 1 Olive oil

  • 1/2 cup 1/2 Onion, chopped

  • 2 tsp 2 Ground cumin

  • 1 Tbsp 1 Garlic, chopped

  • 2 tsp 2 Ginger root, chopped

  • 1/2 Tbsp 1/2 Sweet (mild) curry powder

  • 1/2 Tbsp 1/2 Hot curry powder

  • 3/4 cup 3/4 Carrot, diced

  • 3/4 cup 3/4 Parsnip, diced

  • 3/4 cup 3/4 Potato, diced

  • 1/2 cups 1/2 Chicken broth

  • 1/2 cup 1/2 Coconut milk

  • Kosher salt (to taste)

  • Fresh black pepper (to taste)

  • Agave nectar (to taste)

Step-By-Step Directions

  • Preparation Steps
    Gather all ingredients: olive oil, onion, cumin, garlic, ginger, carrots, curry powder, parsnips, potatoes, chicken broth, coconut milk, salt, pepper, and agave nectar.
    Chop the onion, garlic, ginger, carrots, parsnips, and potatoes as per your desired texture.
  • Cooking
    Place a Dutch oven or heavy stock pot on medium heat. Add oil, onion, and sauté until soft but not browned (2-3 minutes).
    Stir in cumin and let it cook for a minute. Incorporate garlic and ginger into the mix and let it sauté for another 2 minutes.
  • Blending
    Introduce carrots to the pot, and cook for 2 minutes (If the pot gets too dry, add a few tablespoons of chicken broth).
    Sprinkle in the curry powder and stir well for 2 minutes.
    Add parsnips, potatoes, and chicken broth to the pot and bring it to a boil.
    Stir in the coconut milk. Reduce heat to simmer, cover the pot, and let it cook until the vegetables are tender around 20 minutes.
    Use an immersion blender to purée the soup in the pot. Alternatively, carefully transfer the mixture to a blender or food processor in batches, then return the soup to the pot.
  • Final Touches
    Season the soup with salt and pepper according to your taste.
    Adjust seasoning with agave nectar, but remember to stop just short of your desired sweetness level.
    Let the soup simmer for 5 minutes to allow the flavors to meld together.
  • Serving
    Serve the soup hot, garnished with fresh herbs or a swirl of coconut milk, if desired.
  • Additional Options
    For vegan or vegetarian versions, replace the chicken broth with vegetable broth. Reduce the quantity of parsnip for lower-carb versions and replace it with a keto-friendly vegetable like zucchini.
  • Large Pot/Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Measuring Cups And Spoons
  • Stirring Spoon
  • Blender/Immersion Blender
  • Ladle


  • Feel free to adjust the spice levels in the soup by increasing or decreasing the number of curry powders according to your taste preferences. You can also add a pinch of red pepper flakes for extra heat.
  • You can substitute vegetable broth for chicken broth for a vegan or vegetarian version.
  • If you prefer a smoother soup, you can use an immersion blender or regular blender to puree the soup until desired consistency.
  • Garnish the soup with fresh herbs like cilantro or a drizzle of coconut milk for added visual appeal and flavor.
  • The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
  • Serve the soup as a starter, or pair it with crusty bread or a side salad for a complete meal. Enjoy the comforting flavors of this parsnip and coconut soup!

Nutrition Table

Nutrition Table

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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