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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