Carrot Parsnip Soup
Carrots and parsnips are a flavor marriage made in heaven. Roasting the vegetables is a simple step which intensifies the flavors even further.
Once your vegetables are roasted, your soup is almost ready!
Roasted carrots and parsnips, like all roots, add a pleasing smoked layer of flavor to the finished carrot parsnip soup. So delicious you might be tempted to roast more, and munch on the rest.
Rather than peel the carrots and parsnips, use a vegetable brush to scrub them, so as not to lose their intensely flavored skin.
Root vegetables go beautifully with cinnamon: Don’t skip it!
- 8 thin carrots, scrubbed
- 1 pound thin parsnips (cut the thicker ones lengthwise), scrubbed
- 1 large red onion, sliced thick
- ¼ cup olive oil
- Sea salt to taste|
- 6 cups water
- 1 15-ounce can full-fat coconut milk
- 2 pouches Levana Nourishments Garden Vegetable
- 1 inch piece fresh ginger, grated
- 2 teaspoons turmeric
- 1 tablespoon cinnamon
- Salt and pepper to taste
Preheat the oven to 450 degrees.
Combine the first set of ingredients thoroughly in a bowl, and place in one layer on a large cookie sheet lined with wax paper. Roast for about 45 minutes, until tender and slightly charred. Check on the onions after about 30 minutes, they might be ready to be taken out first.
Transfer the roasted mixture to a heavy wide bottom pot. Mix in all remaining ingredients, and bring to a boil. Reduce the flame to medium, and cook covered, 10 minutes. Cream the soup with an immersion blender until perfectly smooth. Adjust the texture and seasonings before serving.
Makes 8 servings