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Spiced Carrot and Parsnip Soup

(Paleo, Whole 30, Vegan, Vegetables)


  • 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 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground nutmeg
  • 1 tsp sea salt


  1. Place a large pot onto the stove on medium heat

  2. Add all of the ingredients

  3. Bring to a boil

  4. Turn down the heat and let simmer for ~45 minutes, or until the carrots and parsnips are soft

  5. Turn off the heat and let cool for 5-10 minute

  6. Using your immersion blender, puree the soup until smooth

  7. Serve and enjoy! 

Recipe 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