Carrot-Parsnip Coconut Soup

Ingredients

30 ml coconut oil

1 large onion, diced

2 tbsp peeled and finely chopped fresh ginger

2 large cloves garlic, chopped finely

700 g carrots, peeled and cut into small chunks

300 g parsnips. peeled and cut into small chunks

½ tsp ground turmeric

1 tsp salt

1500 ml vegetable stock

200 ml coconut milk

Directions

Heat the coconut oil in a large pot or dutch oven set over medium heat.

Add the onions, ginger, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes.

Add the garlic and cook for 1 minute, stirring constantly.

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.

Add most of the coconut milk, reserving some for garnish and puree the entire mixture with a stick blender or blender.

Serve topped with the extra coconut milk, wilted greens, croutons, seeds, or roasted chickpeas.

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Carrot-Parsnip Coconut Soup