Ginger Carrot Parsnip Soup
Ginger Carrot Parsnip Soup is not only delicious but also rich in vitamin A, vitamin C, and dietary fiber. It's a perfect way to enjoy a warm and nutritious meal during the autumn season!
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 300 gram Carrots
- 200 gram Parsnips
- 150 gram Onion
- 30 gram Fresh Ginger
- 3 cup Vegetable Stock
- 1 cup Coconut Milk
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 10 gram Fresh Parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until golden.
- Add sliced carrots, parsnips, and grated ginger. Cook for 3-4 minutes.
- Pour vegetable stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until vegetables are tender.
- Use an immersion blender to blend the soup until smooth. Stir in coconut milk and season with salt and pepper.
- Simmer for an additional 5 minutes. Remove from heat and let it rest for 10 minutes.
- Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.