Carrot and Parsnip Soup

Print Recipe
No ratings yet

Carrot and Parsnip Soup

This golden soup will warm you up on a chilly day. Serve with slices of a rustic bread or naan.
My Notes:
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Meal Type: Soup
Special: Gluten-Free, Nut-Free, Seasonal (Cold Weather)
Tool: Blender, Stove
Ingredient: Carrots
Servings: 4
Calories: 237kcal
Ingredients
  • 1 tablespoon(s) olive oil
  • 1 yellow onion chopped
  • 1 lbs carrots peeled & chopped
  • 1 lbs parsnips peeled & chopped
  • 2 cloves garlic minced
  • 1 teaspoon(s) turmeric
  • 1 teaspoon(s) cumin
  • ½ teaspoon(s) powdered ginger
  • ½ teaspoon(s) black pepper
  • 4 cup(s) vegetable broth
  • 1 cup(s) water
  • 6 tablespoon(s) full-fat coconut milk or vegan culinary cream to serve
  • 1 small handful fresh parsley chopped, to serve
Instructions
  • Heat the olive oil in a large pot over a medium heat, then add the onion and cook for 5 minutes, until softened.
  • Add in the carrots and parsnips and cook for a further 5 minutes. Next, add the garlic, turmeric, cumin, ginger and pepper and cook for a further 2-3 minutes.
  • Now add the vegetable broth and water and bring to the boil. Reduce the heat, cover and simmer for 15 minutes, until the parsnips and carrots are soft.
  • Blend the soup with an immersion blender or transfer to a standing blender to blend until smooth and creamy. Be careful to not fill your blender up too high so that it doesn't erupt. Serve hot with a drizzle of coconut milk and a sprinkle of parlsey on each bowl. Allow leftovers to cool and store covered in the fridge for up to 5 days.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 237kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1039mg | Potassium: 918mg | Fiber: 10g | Sugar: 14g | Vitamin A: 19538IU | Vitamin C: 30mg | Calcium: 101mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan