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Carrot Parsnip Soup

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A comforting and nourishing soup made with carrots and parsnips, enhanced with cream or coconut milk for a rich texture.

Ingredients

Scale
  • 4 large carrots, chopped
  • 2 large parsnips, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Olive oil
  • Fresh herbs for garnish (optional)

Instructions

  1. Sauté the aromatics by heating olive oil in a pot, adding onion and garlic, and cooking until softened.
  2. Introduce the chopped carrots and parsnips, stirring and cooking for another 5 minutes.
  3. Simmer by pouring in vegetable broth, bringing to a boil, then reducing heat and letting simmer for 20-25 minutes.
  4. Blend the soup until smooth using an immersion blender or a traditional blender.
  5. Bring it all together by stirring in heavy cream or coconut milk, and seasoning with salt and pepper.
  6. Serve and garnish with fresh herbs if desired.

Notes

This soup pairs beautifully with a warm crusty baguette. For leftovers, cool completely before refrigerating or freezing.

Nutrition

Find it online: https://pennykitchenz.com/carrot-parsnip-soup/

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