December 9, 2016
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
1Pre-heat oven to 375°F.
2Chop onion/mince garlic.
3Peel and chop parsnips and carrots.
1In 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.
2Meanwhile, 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.
3Remove from heat until carrots and parsnips are done.
4Once 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.
5Simmer soup for about 15-20 minutes. Remove from heat and let stand for another 15 minutes before puréeing.
6In batches, add soup to blender and process until smooth and creamy.
7Serve garnished with yogurt and cilantro.