Yakhni (Afghani Chicken Soup)
Warm, golden Afghani chicken soup simmered with lentils, turmeric, and fresh cilantro. Comforting, protein-rich Yakhni perfect for cozy, nourishing meals.
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Parsnip-Carrot Bisque
Creamy parsnip-carrot bisque with coconut milk, ginger, and coriander—silky, warming, and lightly spiced for a comforting winter bowl.
Ingredients:
- 2 small potatoes
- 3 parsnips
- 3 carrots
- 1 tbsp vegetable oil
- 1 bunch green onions, (chopped)
- 1-inch piece fresh ginger (peeled and grated)
- 1 tsp ground coriander
- 1 (13 1/2 ounce) can coconut milk
- A pinch of nutmeg (plus more for garnish)
- Salt and freshly ground black pepper
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- Peel the potatoes, parsnips, and carrots as desired, then chop them into small pieces.
- In a large saucepan, heat the oil over medium-high heat. Add the potatoes, parsnips, carrots, green onions, and ginger. Stir to coat. Add the coconut milk, plus 1 can of water. Stir, then bring to a boil; lower the heat and simmer for about 20 minutes, or until the veggies are tender. Add the nutmeg, salt, and pepper.
- Puree the soup in a blender in small batches. Garnish with nutmeg before serving.
Posted:
December 14, 2015
Updated:
November 10, 2025
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