Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

Delicious. I have no other words to describe this soup.

Ingredients Nutrition


  1. In large stockpot, melt butter.
  2. Stir in cumin, curry, rosemary, pepper, and sage.
  3. Add garlic and leek.
  4. Cook on low heat, 2-5 minutes or until leek is tender.
  5. Add stock, water, rutabaga, and lentils.
  6. Bring to a boil, slowly.
  7. Reduce heat and simmer 10 minutes, covered.
  8. Add potatoes, carrots, and parsnips.
  9. Simmer, covered, for 25-40 minutes or until vegetables are tender.
  10. Remove from heat; allow to cool slightly, until all bubbling has stopped.
  11. Mash with a potato masher until consistency is partly chunky.
  12. Stir in coconut milk (if using) and cilantro or parsley.
  13. Return to heat briefly to re-warm and serve.
Most Helpful

Yum. You can spice it up or down. I used light coconut milk. It was great.

nengel5 January 17, 2010

this is amazing soup. I had never cooked anything with parsnip or rutabaga, but it worked so well. Thanks for posting!

tinyechos July 27, 2009