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.
I love a creamy and flavorful soup. This soup looks great. Wishing you a safe and happy 4th of July!!
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