Carrot Parsnip & Ginger Soup

If two root vegetables excite me on a cold winter night, it's carrots and parsnips. These particular roots taste even better after they've experienced a hard frost (which results in them converting their natural starches into sugar). We dug these veggies late last fall after we got a few hard frosts and I'm so happy we waited because they were delicious. The parsnips in particular are excellent this time of the year, and this soup is a great way to celebrate their sweet, earthy flavor. I love this twist on the classic carrot ginger soup because adding the parsnips adds another depth of flavor. Between the sweet veggies, spicy ginger, and warming spices, this is the kind of soup that will warm you from the inside out.

I hope you all love this carrot parsnip and ginger soup as much as we do. Put on your coziest sweater, pour a glass of wine, and head to the kitchen.

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of 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 is optional)
• 1 pound parsnips, roughly chopped (peeling is optional)
• 4 1/2 cups vegetable broth + additional to thin if needed
• 1 (14-ounce) can full-fat coconut milk
• Salt and pepper to taste

Directions

1. Prepare the Ingredients
   Chop the Vegetables: Roughly chop the carrots and parsnips into even-sized pieces to ensure uniform cooking. Finely chop the yellow onion and mince the garlic. Peel and grate the fresh ginger.
2. Cook the Aromatics
   Heat the Oil: Heat the coconut oil over medium-high heat in a large heavy-bottomed pot or Dutch oven.
   Sauté the Onion: Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent and starts to soften, about 5 minutes.
   Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the Spices and Vegetables
   Incorporate Spices: Add the ground turmeric, ground cinnamon, ground cayenne, and a pinch of salt to the pot. Stir well to coat the onions, garlic, and ginger with the spices.
   Add Carrots and Parsnips: Add the roughly chopped carrots and parsnips to the pot. Stir to combine and cook for about 3 minutes, allowing the flavors to meld.
4. Simmer the Soup
   Add the Broth: Pour in the vegetable broth, ensuring the vegetables are fully submerged. Stir to combine.
   Bring to a Boil: Increase the heat to high and bring the mixture to a boil.
   Simmer: Once boiling, reduce the heat to medium-low and let the soup simmer for about 20 minutes or until the carrots and parsnips are tender when pierced with a fork.
5. Blend the Soup
   Remove from Heat: Take the pot off the heat once the vegetables are tender.
   Add Coconut Milk: Add the entire can of coconut milk to the pot, reserving a small amount to swirl on top of the soup when serving if desired.
   Blend: Carefully transfer the soup to a high-speed blender or use an immersion blender to blend it until smooth and creamy. Work in batches if necessary and be cautious with the hot liquid.
6. Adjust Consistency and Seasoning
   Return to Pot: Pour the blended soup back into the pot. Add vegetable broth or water to reach your desired consistency if the soup is too thick.
   Season: Taste the soup and season with additional salt and pepper as needed. Keep the soup warm over low heat until ready to serve.
7. Serve
   Garnish: Ladle the soup into bowls. If reserved, swirl some coconut milk on top of each bowl for a beautiful presentation.
   Top: Garnish with fresh herbs such as chopped cilantro or parsley if desired. Serve with a squeeze of fresh lime juice for a bright, zesty finish.

Additional Tips

• Storage: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This soup can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
• Enhancements: For added texture, consider topping the soup with toasted pumpkin seeds or a drizzle of chili oil.

Enjoy this delicious and warming Carrot Parsnip and Ginger Soup, perfect for chilly days when you need a comforting meal!