Curry soup with parsnip and red lentils

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Recipe by Damaris Beems Course: SoupsCuisine: Asian




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Parsnip has the special feature that it becomes velvety soft, provided you use just enough water. Not too much not too little. Really so delicious. And that taste is so fantastic. I remember the first time I had it. I was skeptical, but sold right away. So delicious. Here with some curry madras and red lentils it turns into a very spicy and nutritious soup. Nice in a small bowl with a small spoon. And then simply enjoy every bite.


  • 3 parsnips (about 400 gram)

  • 2 onion

  • 2 cloves garlic

  • 100 gram red lentils

  • 1,5 – 2 liter vegan chicken broth

  • 2 table spoons madras curry

  • olive oil

  • salt and pepper


  • Slice the onions and fry them nicely in the olive oil. Add the garlic, cut into pieces and fry for a while. Peel and roughly chop the parsnips. Put them in the pan. Pour in the chicken stock and bring to the boil. Add the red lentils. Let everything boil for 15 minutes.
  • Now add the curry and stir well. Season with salt and pepper too. Leave it on for another 5 minutes. Cook. Make a smooth soup with the hand blender and add a little water if necessary, if the soup has become a little too thick.

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