Carrot and Parsnip Soup

Carrots and parsnips are both root vegetables that belong to the same family, but they have distinct flavors. Carrots are sweet, while parsnips have a nutty and slightly spicy taste.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Carrot and Parsnip Soup

Cooking Method: Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 500 gram Parsnips
• 1 piece Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Peel and chop the carrots, parsnips, onion, and garlic.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion and garlic to the pot and sauté until translucent.
4. Add the chopped carrots and parsnips to the pot and sauté for a few minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat, cover the pot, and simmer for about 20 minutes or until the vegetables are tender.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. Stir in the coconut milk and season with salt and black pepper.
9. Simmer for another 5 minutes.
10. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 25g9%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.