Curried Parsnip and Spinach Soup

Ingredients

• 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
• 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)

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