Carrot and Parsnip Soup
Carrots and parsnips are both root vegetables that belong to the same family, Apiaceae.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 300 gram Carrots
- 300 gram Parsnips
- 100 gram Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Peel and chop the carrots, parsnips, onion, and garlic.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until fragrant.
- Add the carrots and parsnips, and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes, or until the vegetables are tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Stir in the coconut milk and season with salt and black pepper.
- Simmer for another 5 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.