Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Carrot-Parsnip Coconut Soup
This is a cozy and comforting fall soup that is thickened with coconut milk making it extremely smooth and creamy. You can top them with some almonds, roasted chickpeas, extra coconut milk, fresh herbs, or even some toasted bread croutons to complete the meal. The flavors in this are really simple so you can really taste the carrots and parsnips in it and if you’re like me you don’t need to blend it 100% of the way and leave a couple of nice chunks of vegetables for extra chew. Serve piping hot with some bread.
Heat the coconut oil in a large pot or dutch oven set over medium heat.
2
Add the onions, ginger, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes.
3
Add the garlic and cook for 1 minute, stirring constantly.
4
Add the carrots, parsnips, salt, and stock and bring the pot to a boil, then reduce the heat to a simmer for 25-30 minutes until the vegetables are very soft to the touch.
5
Add most of the coconut milk, reserving some for garnish and puree the entire mixture with a stick blender or blender.
6
Serve topped with the extra coconut milk, wilted greens, croutons, seeds, or roasted chickpeas.
Heat the coconut oil in a large pot or dutch oven set over medium heat.
2
Add the onions, ginger, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes.
3
Add the garlic and cook for 1 minute, stirring constantly.
4
Add the carrots, parsnips, salt, and stock and bring the pot to a boil, then reduce the heat to a simmer for 25-30 minutes until the vegetables are very soft to the touch.
5
Add most of the coconut milk, reserving some for garnish and puree the entire mixture with a stick blender or blender.
6
Serve topped with the extra coconut milk, wilted greens, croutons, seeds, or roasted chickpeas.
