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Ingredients
  • CILANTRO SALSA:
  • ½ small serrano chile, thinly sliced
  • 2 cups coarsely chopped cilantro
  • ¼ cup extra-virgin olive oil
  • 1 tsp. finely grated ginger
  • 1 tsp. fresh lemon juice
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  • ¼ tsp. ground cumin
  • SOUP AND ASSEMBLY:
  • 1 small onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 1" piece ginger, peeled, thinly sliced
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. curry powder
  • 1 Tbsp. garam masala
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
  • 2 medium parsnips (about 1 lb.), scrubbed, cut into 2" pieces
  • 1 medium carrot (about 4 oz.), scrubbed, cut into 2" pieces
  • 5 cups low-sodium vegetable broth or water
  • 1 13.5-oz. can unsweetened coconut milk
  • 5 oz. baby spinach (about 6 cups)
Steps
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