AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
 1 1/2 tablespoons coconut oil
 3/4 onion finely chop
 2 3/4 clove garlic minced
 1/2 tablespoon ginger root grated
 1 tablespoon coriander seeds
 1 tablespoon cumin powder
 1/2 tablespoon turmeric
 1 1/2 stalk celery diced
 2 3/4 parsnips peeled and chopped
 4 carrots peeled and chopped
 8 cups vegetable broth
 1 1/2 can coconut milk
 1 teaspoon salt
 salt & pepper to taste
 2/3 cup plain greek yogurt
 1/3 cup cilantro chopped
Prep:
1

Pre-heat oven to 375°F.

2

Chop onion/mince garlic.

3

Peel and chop parsnips and carrots.

4

Chop celery.

Make:
5

In a large bowl, toss carrots and parsnips with olive oil and some slat. Place carrots and parsnips on parchment-lined baking sheet and bake in oven for about 20-30 minutes until soft.

6

Meanwhile, in a large soup pot, heat coconut oil and sauté onion until soft. Add garlic, ginger, coriander, cumin, and turmeric and sauté for 2 minutes until fragrant. Add celery and stir to coat.

7

Remove from heat until carrots and parsnips are done.

8

Once vegetables are done roasting, add to pot. Add coconut milk and enough broth to cover vegetables. Bring to a boil and reduce heat to simmer.

9

Simmer soup for about 15-20 minutes. Remove from heat and let stand for another 15 minutes before puréeing.

10

In batches, add soup to blender and process until smooth and creamy.

11

Serve garnished with yogurt and cilantro.

Ingredients

 1 1/2 tablespoons coconut oil
 3/4 onion finely chop
 2 3/4 clove garlic minced
 1/2 tablespoon ginger root grated
 1 tablespoon coriander seeds
 1 tablespoon cumin powder
 1/2 tablespoon turmeric
 1 1/2 stalk celery diced
 2 3/4 parsnips peeled and chopped
 4 carrots peeled and chopped
 8 cups vegetable broth
 1 1/2 can coconut milk
 1 teaspoon salt
 salt & pepper to taste
 2/3 cup plain greek yogurt
 1/3 cup cilantro chopped

Directions

Prep:
1

Pre-heat oven to 375°F.

2

Chop onion/mince garlic.

3

Peel and chop parsnips and carrots.

4

Chop celery.

Make:
5

In a large bowl, toss carrots and parsnips with olive oil and some slat. Place carrots and parsnips on parchment-lined baking sheet and bake in oven for about 20-30 minutes until soft.

6

Meanwhile, in a large soup pot, heat coconut oil and sauté onion until soft. Add garlic, ginger, coriander, cumin, and turmeric and sauté for 2 minutes until fragrant. Add celery and stir to coat.

7

Remove from heat until carrots and parsnips are done.

8

Once vegetables are done roasting, add to pot. Add coconut milk and enough broth to cover vegetables. Bring to a boil and reduce heat to simmer.

9

Simmer soup for about 15-20 minutes. Remove from heat and let stand for another 15 minutes before puréeing.

10

In batches, add soup to blender and process until smooth and creamy.

11

Serve garnished with yogurt and cilantro.

Roasted Carrot and Parsnip Soup with Ginger