Culinary Guides

If two roots can make a cold night better, it is carrots and parsnips. Both turn sweeter after a hard frost, when the plants convert their starch into sugar, and this soup is a great way to show that off. The parsnips add a deeper, earthier note than carrots alone, and warm spices and fresh ginger round the whole thing out.

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece fresh ginger, peeled and grated
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne
• Pinch of salt
• 1 pound carrots, roughly chopped (peeling optional)
• 1 pound parsnips, roughly chopped (peeling optional)
• 4 1/2 cups vegetable broth, plus more to thin if needed
• 1 (14-ounce) can full-fat coconut milk
• Salt and pepper to taste

Directions

1. Roughly chop the carrots and parsnips into even pieces, finely chop the onion, mince the garlic, and grate the ginger.
2. Heat the coconut oil in a large heavy pot or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until translucent and softened, about 5 minutes. Stir in the garlic and ginger and cook 1 to 2 minutes until fragrant.
3. Add the turmeric, cinnamon, cayenne, and a pinch of salt and stir to coat. Add the carrots and parsnips and cook about 3 minutes, letting the flavors meld.
4. Pour in the broth so the vegetables are submerged, bring to a boil, then reduce to medium-low and simmer until the carrots and parsnips are tender, about 20 minutes.
5. Off the heat, add the coconut milk, reserving a little to swirl on top if you like. Blend the soup smooth in batches in a blender, or with an immersion blender, being careful with the hot liquid.
6. Return the soup to the pot, thin with broth or water if needed, and season with salt and pepper. Ladle into bowls and finish with a swirl of coconut milk, chopped herbs, and a squeeze of lime.

Grower's tip: Parsnip seed does not keep well, so buy fresh seed each season and sow it thickly. The seed is slow to wake up, often taking two to three weeks to sprout, so keep the bed evenly moist the whole time and mark the row so you do not lose track of it while you wait.

The soup keeps in the fridge for up to 3 days and freezes for up to 3 months; reheat gently. Toasted pumpkin seeds or a drizzle of chili oil on top add a nice bit of texture and heat.

These are two of the most rewarding roots to grow through the cold months. Sow a bed of carrots and a row of parsnips to overwinter, keep a few onions for the base, and you have this soup growing in the garden.