Warm up this fall with our East Indian Harvest Soup, bursting with flavor!

East Indian Harvest Soup

  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 large or 2 small red kuri squash, peeled and chopped
  • 2 parsnips, chopped
  • 3 carrots, chopped
  • 3 stalks lemongrass, tops cut off (white and light green
  • parts remaining)
  • ½ jalapeno, diced
  • ¾ cup coconut milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon sunflower oil

  1. Heat the oil in a large pot over medium-high heat and add onions, garlic, and ginger. Sauté 3 minutes until onions are softened.
  2. Add all of the remaining ingredients and bring to a boil. Cover, and reduce heat to medium. Let it simmer for at least 20 minutes, until the veggies are tender.
  3. Transfer the soup to a blender and blend, or use an immersion blender in the pot on low speed. Once the soup is smooth and creamy, serve immediately.