Carrot Parsnip Soup

This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger.

If you want a low-fat option, substitute the coconut milk for more vegetable broth.

Ingredients

Carrot Parsnip Soup

• 3-4 large carrots
• 1 lb. bag of parsnips
• 1/2 medium yellow onion, diced
• 3-4 garlic cloves, minced
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp ground ginger or 1/2 Tbs fresh grated ginger
• Olive Oil
• 1 can low fat coconut milk
• 2-4 cups vegetable broth

Directions

1. Begin by preheating the oven to 400ºF.
2. Next, remove the tops from the carrots and parsnips, and cut them in half longways, and cut the larger round parts in half a second time.
3. Place the carrots and parsnips on a baking sheet.
4. Drizzle a dash of olive oil over the carrots and parsnips and lightly rub in.
5. Place the baking sheet in the oven and roast the vegetables for 25-35 minutes or until they have crisped slightly and softened.
6. Meanwhile, prepare the onion and garlic.
7. Once done, add to a medium-large stockpot and sauté on medium/high heat.
8. Add a splash of vegetable broth or water to prevent it from sticking. Sauté for 10-12 minutes.
9. Then reduce heat to low and add two cups of vegetable broth to the pot, cover with a lid and allow it to simmer.
10. After the carrots and parsnips have roasted, remove them from the oven and place them in the stockpot.
11. Using an immersion blender (or if not available, transfer to a food processor), blend the ingredients until they are mostly smooth.
12. Add in the coconut milk and continue to blend.
13. Depending on how thick or thin you want your soup, you can add a touch more vegetable broth, blending until you have the soup texture of your desire.
14. Taste and adjust seasoning with more salt, pepper, or ginger as desired.
15. Serve with bread, crackers, or a side salad and enjoy.

Nutrition Information

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