Print Options:

Carrot and Parsnip Soup

Carrot and Parsnip Soup recipe

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.

Cooking Method
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 720
Best Season Fall
Ingredients
  • 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

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 25g9%
Sugars 8g
Protein 4g8%

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

Read it online: https://for-vegan.com/recipe/carrot-and-parsnip-soup-2/