Kokonut Kurry Parsnip Soup

Anyone who's ever been to an event our company attended knows about our Kokonut Kurry Parsnip Soup. This is a soup that can be enjoyed autumn through spring. It's a favorite of our because it's one of the first dishes we added to our first catering menu. It's warm, very rich, yet mild soup. It's complex in flavor, but easy to make. We make it a little easier with our Kokonut Kurry Spice, which is a major ingredient. Serve this dish up in small or large batches and I guarantee people will ask for the recipe.


What you'll need:

  • 6 Tbsp vegan chicken bouillon (I use 'Better than Bouillon')
  • 1.5 gallons of water
  • 2 lbs of organic golden potatoes
  • 2.5 lbs of organic parsnips
  • 7.5 oz  7K1's Kokonut Kurry Spice
  • 40 oz coconut milk
  • 8 garlic cloves
  • 1 medium white onion
  • 2 Tbsp plant based butter
  • .25 Cup Avocado oil (or other neutral oil, if avocado oil isn't available)
  • Smoked paprika
  • .5 Cup of chopped scallions

Cashew Creme:

  • 1 cup of raw unsalted cashews
  • 1.5 tsp of onion powder
  • 1 tsp Himalayan pink salt
  • 1.5 tsp lemon juice
  • Water


  1. Dice the potatoes, parsnips, and onions.
  2. Place cashews in a bowl and add water to soak them in. The cashews should be completely covered in water
  3. Mince the garlic
  4. Make a broth using the bouillon and water, per product instructions
  5. In a deep pot melt butter and add diced onion and let them sweat until they are translucent.
  6. Add minced garlic and stir in butter until they are just beginning to brown
  7. Add Kokonut Kurry spice to butter mixture and stir in
  8. Add broth and coconut milk and bring to a boil
  9. Add diced potatoes and parsnips and bring back to a boil, then turn pot down to a simmer
  10. Add 1 tsp of smoked paprika
  11. Allow pot to simmer at least until the potato and parsnip is soft all the way through. I allow the pot to simmer for at least an hour. The longer the better. Just be sure to stir so nothing burns at the bottom of the pot
  12. While the soup is simmering, remove the cashews from the soaking water. Take all of cashew creme ingredients, except the water and add it to a high speed blender.
  13. Blend and add water a tbsp at a time until the mixture is a cream (think the thickness of ketchup). Add the creme to a condiment bottle or some other container.
  14. When the soup is done simmering, add a cup to each serving bowl.
  15. Top with the creme, a sprinkle of smoked paprika, and chopped scallions

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