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
- 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?