emmy_katz_wellness

I'm Emmy,

Certified Holistic Health Coach and Wellness Expert. 

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Carrot Parsnip Ginger Soup Recipe: V/GF/Paleo

Carrot Parsnip Ginger Soup Recipe: V/GF/Paleo

The changing temperatures have been bringing about my love for Fall recipes featuring seasonal ingredients.  Root vegetables are a great way to pack in nutrients and plenty of flavor.  Using parsnips from our local farmers market, and root vegetables, ginger, garlic, and onions from my parents, I created this inflammation-fighting soup for you.  Enjoy!

 

 

Carrot Parsnip Ginger Soup (serves 4)

Recipe by Emmy Katz Wellness

Ingredients:

  • 1 Tbsp coconut oil
  • 1 chopped medium yellow onion
  • 4 parsnips
  • 7-8 medium size carrots 
  • 3 garlic cloves
  • 1-inch piece of ginger, peeled and grated
  • 1-inch piece of turmeric root, peeled and grated (or use 1 tsp ground)
  • 5 cups vegetable broth (or chicken stock)
  • 1/4 cup coconut milk 
  • 1 tsp sea salt
  • Ground pepper to taste

Instructions: Melt coconut oil in a medium size sauce pan or dutch oven.  Add in onions and stir occasionally until they begin to soften.  Add garlic, ginger, turmeric, pepper and sauté for an additional 2-3 minutes.  Place remaining ingredients into pot and bring to a boil.  Once boiling reduce heat and cover, allowing to simmer for 25 minutes (until carrots are soft).

 

Puree soup in batches in a high speed blender until smooth. Add Coconut milk into last blend.

Portion into bowls and serve.  For a fancier take: add a drizzle of full fat coconut milk, or top with pine nuts, parsley and additional ground pepper to taste. 

What are some of your favorite Fall soups? 

Friday I'm in Love: 9/23/16

Friday I'm in Love: 9/23/16

Welcome to my new site!

Welcome to my new site!