Curried Parsnip and Carrot Soup

Curried Parsnip and Carrot Soup, a winter-inspired bowl of healthy deliciousness. Full of fiber, Vitamin A and Vitamin C. Paleo, vegan, gluten free.

1 tablespoon coconut oil
2 medium garlic cloves, thinly sliced
1 Tablespoon curry powder
1 medium onion, coarsely chopped
1½ pounds parsnips, peeled and thinly sliced
½ pound carrots, peeled and thinly sliced
1-inch piece ginger, peeled and thinly sliced
½ teaspoon salt
2 bay leaves
4 cups vegetable broth
14 oz. can full-fat coconut milk

View the full recipe at Three Beans on a String →