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Carrot Parsnip Soup

Nothing makes you feel better than a warm bowl of soup on a cold winter day. This carrot parsnip soup is a cozy comfort food for lunch or light dinner with warming spices.

This soup is hearty, wholesome and super easy to make and is perfect for fall and winter months. I make this soup with coconut cream and spices so it has an amazing depth of flavour that feels good on a chilly day.

 

INGREDIENTS

  • 3 to 4 large carrot (peeled & diced)

  • 2 large parsnip (peeled & diced)

  • 1 inch fresh ginger (peeled & grated)

  • 2 cloves garlic (crushed)

  • 2 tbsp olive oil

  • 1/4 tsp turmeric

  • 1 lemon juice

  • 1/2 tsp dried parsley

  • 1/4 cup coconut cream

  • 3 cups vegetable broth

  • 1/2 tsp black pepper

  • Salt as per taste

Garnish

  • Coconut Cream

  • Pumpkin seeds

  • Red chili flakes

INSTRUCTIONS

  • Peel and dice carrots and parsnip.

  • Heat vegan butter in a large pot. Once the butter has melted, carrots and parsnip. Cook carrots and parsnip for about 5 minutes.

  • Sauté for 15 minutes until the onions & mushrooms are beginning to brown. Make sure to stir consistently to evenly cook the vegetables.

  • Add garlic, ginger and chili flakes. Fry for 1 more minute, stirring occasionally.

  • Then, add the vegetable broth, salt and pepper Stir to mix together.

  • Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.

  • Low the heat or switch of the flame. Using a hand blender, completely blend the soup. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT!

  • Add coconut cream and stir to mix together.

  • Remove the soup from the heat and let it sit for 5 minutes to thicken.

  • Serve and enjoy!


 



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