I love soup! It is velvety smooth and full of flavor. I love making it is fall or spring but it is really good year round! It is nice to have a favorite soup which is made from things that are available year round like carrots and parsnips.
Carrot Parsnip Soup with Ginger
4 medium parsnips, peeled and sliced
6 carrots, peeled and sliced
4 cups vegetable broth (low sodium, organic)
1-2 cups water
2-3 TBSPN of ginger paste, crushed fresh ginger
1 tsp. garlic (about 1 clove), crushed
1 large can of coconut milk, maybe an extra little one
1 tsp. coriander
½ tsp. cumin
1 tsp. pumpkin pie spice (cinnamon, ginger, nutmeg)
1 tsp. salt
Pinch of crushed red pepper flakes
In a large pot, heat vegetable broth and a cup or two of water. Add sliced parsnips and carrots. Simmer for about 20 minutes then add ginger and garlic. Simmer another 15-20 minutes until vegetables are very tender.
Put a colander into a bowl or pan. Spoon carrots and parsnips into colander placed over a pan or bowl and drain, reserving broth. Put vegetables, about 1/3 at a time into blender with a bit of the coconut milk. Put pureed vegetables back into pan and add coconut milk along with enough broth to get it the right consistency. You can serve this thick and creamy or thinner. Add spices to taste.