Spiced Carrot and Parsnip Soup

5 from 1 vote

This Spiced Carrot and Parsnip Soup is full of nourishing ingredients like carrots, parsnips, coconut oil, coconut milk and so many flavourful spices like cinnamon, ginger and turmeric.

Prep Time15

Cook Time55

Total Time1 10

Course: Soup

Cuisine: American

Servings: servings

Calories: 371kcal

Author: Dr. Erin Carter

Ingredients

2 lbs parsnips, peeled and diced
2 lbs carrots, peeled and diced
2 cups coconut milk
4 cups water this yields a very thick soup - if you want it to be thinner add an extra 1-2 cups
3/4 cup chopped green onion or substitute 1 small white onion, chopped
1/3 cup organic coconut oil
1/3 cup coconut manna
2 tablespoon ground cinnamon
2 teaspoon ground ginger
2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 teaspoon sea salt

Instructions

Place a large pot onto the stove on medium heat
Add all of the ingredients
Bring to a boil
Turn down the heat and let simmer for ~45 minutes, or until the carrots and parsnips are soft
Turn off the heat and let cool for 5-10 minute
Using your immersion blender, puree the soup until smooth
Serve and enjoy!

Notes

NOTE: This yields a very large batch of soup. I normally freeze half of it but feel free to half the recipe if you want less.

Topping ideas: Cilantro, pomegranate seeds, chopped nuts or seeds

Nutrition