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East Indian Harvest Soup

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.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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