This classic cold weather root veggie pairs perfectly with curry powder and coconut in this velvety soup ?? Too good!! Parsnips are rich in fiber, vitamin C, vitamin K, folate, and magnesium. Plus antioxidants to help you stay healthy this season ?? Let me know how you like it!! #veganrecipes #vegansoup

Ingredients
* 2 tbsp coconut oil, or avocado oil
* 1 1/2 tbsp curry powder
* 1 yellow onion, diced
* 3 cloves garlic, minced
* 3 (1.5lbs) parsnips, peeled, and cut into ½-inch rounds
* 5 (1.5lbs) carrots, peeled and cut into ½-inch rounds
* 3 cups water
* 1 can full fat coconut milk (13.5oz can)
* 1 tsp sea salt, plus more to taste
* 1 tbsp vegetable bouillon paste , Better Than Bouillon
* 1 tsp black pepper, plus more for garnish * 1/4 cup toasted pumpkin seeds, to garnish
* cayenne pepper, for garnish
* chopped fresh parsley, for garnish

Instructions
* Heat the oil in a large deep pot over medium heat. Add the curry powder and fry, stirring as it cooks, for about 30 seconds. Stir in the onions and garlic and cook until translucent, about 3 minutes.
* Add parsnips, carrots, water, coconut milk, and salt to the pot. Bring to a simmer. Add the vegetable bouillon paste, and continue to simmer covered until vegetables are tender, about 20 minutes.
* Season the soup to taste with more curry powder (start with 1 tsp) and salt. Cool the soup for 5-10 minutes. Use an immersion blender to puree until creamy. If you do not have an immersion blender, carefully transfer the soup in...