Carrot Parsnip & Ginger Soup

If there’s two root vegetables that get me excited on a cold winter night it’s carrots and parsnips. These particular roots taste even better after they’ve experienced a hard frost (which results in them converting their natural starches into sugar). We dug these veggies late last fall after we got a few hard frosts and I’m so happy we waited because they are delicious. The parsnips in particular are amazing this time of the year and this soup is a great way to celebrate their sweet, earthy flavor. I love this twist on the classic carrot ginger soup because the addition of the parsnips adds another depth of flavor. Between the sweet veggies, pungent ginger, and warming spices this is the kind of soup that will warm you from the inside out.

I hope you all love this carrot, parsnip and ginger soup as much as we do. Put on your coziest sweater, pour a glass of wine and head to the kitchen.

Cheers from Tumbleweed Farm,

 

Carrot Parsnip & Ginger Soup

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

  • 2 tablespoons coconut oil
  • 1 yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 inch piece of fresh ginger, peeled and grated
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne
  • pinch of salt
  • 1 pound carrots, roughly chopped (peeling is optional)
  • 1 pound parsnips, roughly chopped (peeling is optional)
  • 4 1/2 cups vegetable broth + additional to thin if needed
  • 1 (14 ounce can) full fat coconut milk
  • salt and pepper to taste

Preparation

  1. Heat the oil in a large, heavy bottom pan over medium-high heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Stir in the garlic, ginger, spices, pinch of salt, carrots and parsnips. Cook, stirring occasionally for about 3 minutes longer. Add the vegetable broth and bring to a boil. Reduce the heat to medium-low and simmer until the roots are tender, about 20 minutes. Remove from the heat, add the coconut milk (reserving a little to swirl in at the end if desired)  and carefully puree the soup in a high speed until smooth and creamy (see note). Return the soup to the pan and keep on low heat until ready to serve. If the soup seems too thick add more broth or water to thin if needed. Taste for seasonings and serve.

Notes

*You can use an immersion blender to puree the soup however, I recommend a high speed blender because it results in the smoothest consistency. *Use this recipe as a guide *Adjust measurements and ingredients as necessary


Leave a Reply

2 thoughts on “Carrot Parsnip & Ginger Soup

  1. Charmaine Ng | Architecture & Lifestyle Blog says:

    This sounds like a soup I always make at home, but my version is much more watery! I think I’ll try to make it thick like your photo. Looks super filling for a warm weeknight dinner.

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  2. vivian says:

    This was so good! Thank you for posting it. The flavours just sang.

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