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Ingredients
Cilantro salsa
- ½ small serrano chile thinly sliced
2 cups cilantro coarsely chopped
¼ cup olive oil
1 tsp fresh ginger finely grated
1 tsp lemon juice
½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
¼ tsp ground cumin
Soup
1 small Onions thinly sliced
3 cloves garlic thinly sliced- 1 1-inch piece fresh ginger peeled and thinly sliced
- 3 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp garam masala
1 tsp ground coriander- 1 tsp ground cumin
¼ tsp cayenne pepper- 1 tbsp Diamond Crystal kosher salt or use 1 3/4 teaspoons Morton for the base six-serving batch; adjust with servings
- 2 medium parsnips about 1 lb for the base batch; scrubbed and cut into 2-inch pieces
1 medium Carrots about 4 oz for the base batch; scrubbed and cut into 2-inch pieces- 5 cups low-sodium vegetable broth or water
- 1 13.5-ounce can unsweetened coconut milk
5 oz baby spinach
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine the salsa chile, cilantro, olive oil, grated ginger, lemon juice, measured salt and cumin in a bowl. Set aside while you cook the soup.
- Put the onion, garlic, sliced ginger and soup oil into a Dutch oven or heavy saucepan over medium heat. Cook for 12–15 minutes, stirring now and then, until the onion is soft and golden.
- Add the curry powder, garam masala, coriander, cumin, cayenne and soup salt. Stir for about 3 minutes, until the spices are fragrant. Fold in the parsnips and carrot to coat them.
- Pour in the broth or water and coconut milk. Bring to a simmer over medium-high heat and cook for 20–25 minutes, until the root vegetables are tender. Remove from the heat and stir in the spinach until wilted.
- Use an immersion blender to purée the soup until smooth. Rewarm over medium-low heat, stirring and adding a little water if the soup is thicker than you want. Taste and adjust the salt.
- Divide among bowls and spoon the cilantro salsa over each serving.
Notes
The salt amounts refer to Diamond Crystal; Morton has smaller crystals. Use the alternative measure indicated, and scale any numbers written in notes when changing servings.
Use unsweetened coconut milk. Broth brands vary in salt, so taste before adding extra seasoning.
An immersion blender lets you blend in the pot. Keep its head submerged and follow the appliance instructions to avoid splashing hot soup.
