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
- 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
This was so good! Thank you for posting it. The flavours just sang.
this soup was great, I enjoyed the parsnip flavor! My 15 month old son also loved it! I added quinoa in our bowls to make it even more nutritious for us. I will definitely make it again.
Super yum–I felt like it needed a little more acid and umami, so I used chicken stock and added a splash of fish sauce and sherry vinegar at the end. The vita-mix was a must!
I used this recipe as the base sauce together with chicken and rice – works really well.
Thanks! Nice to find others that cook like me, I’ve never had parsnips b4 and want sure if they’d go into a carrot soup! You rock
Do you have the nutritional value of this soup. Particularly how many carbs and calories per serving. Thanks
Soooo delicious – warming, wholesome, amazing balance of spices and flavors. Thank You
I made this for me and my dad when I went over and spent the day . Followed the exact recipe and it was one of the best soups I’ve had recently even though I’ve used similar ingredients and spices tasted fantastic . Nice to have a change as having 2 months of oral surgery and have to have soups and mashed food and had over 30 different flavours of supermarket and homemade vegan soups . So thank you x
I’m so happy to hear this! And I hope your mouth starts feeling better soon. xo
Thank you . yes I had the soup on Tuesday and left overs yesterday and actually going over to dinner and making the recipe tonight for my brother and sister in law . Xx