Carrot Parsnip Ginger Soup
This carrot parsnip and ginger soup is healthy comfort food at its best! With fresh vegetables and warming spices, it's a hearty vegan soup perfect for lunch during the colder weather.
Servings: 4 servings
Calories: 211kcal
Equipment
- Immersion blender or food processor
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 1 celery stick diced
- 2 garlic cloves minced or finely diced
- ½ teaspoon turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon cardamom powder
- ¼ teaspoon sweet paprika*
- 1 bay leaf
- 5 large parsnips peeled, diced
- 1 large carrot peeled, diced
- 1-2 cm fresh ginger root skin removed, diced
- 3 cups vegetable stock
- ½ cup coconut milk
- pinch salt
- pinch black pepper
Instructions
- Peel and dice the parsnips and carrot. Dice the onion and celery, and mince or finely dice the garlic cloves.
- Fry the onion, celery, bay leaf and dried spices in olive oil in a large pot on a low to medium heat for 4-5 minutes or until the onion has softened. Add in the garlic, and fry for 2 minutes.
- Tip in the parsnip, carrot and fresh ginger root. Stir to combine and cook on a low to medium for 6-7 minutes. Add a splash of water if they are starting to stick.
- Pour in the vegetable stock and bring to a boil.
- Reduce the heat to low and pour in the coconut milk. Cook for 15-20 minutes or until the parsnip is fork tender.
- Remove the bay leaf. Blend with an immersion blender or in batches in a food processor to a thick soup. Season with salt and black pepper and ladle into your serving bowls.
Notes
*If you are not on a low histamine diet and would like a little heat, you can use regular paprika or smoked paprika.
- Parsnips are quite a fibrous vegetable, so tend to need to be peeled and any woody parts removed.
- If the vegetables are starting to stick (before adding the vegetable broth) add a splash of water to the soup pot.
- Adjust the amount of spice to taste.
- Make sure to remove the bay leaf before blending! It's so easy to forget but use tongs to remove.
- Nutritional information is auto-generated and should be considered to be an estimate.
- Ginger, garlic and onion, which score 1 (onion is a liberator). A note that white onion scores 0.
- Vegetable stock will depend upon ingredients used.
- Black pepper, which scores 2.
Nutrition
Calories: 211kcal | Carbohydrates: 42g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 739mg | Potassium: 826mg | Fiber: 11g | Sugar: 13g | Vitamin A: 3451IU | Vitamin C: 36mg | Calcium: 96mg | Iron: 1mg