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Carrot and Parsnip Soup with Cashews

January 23, 2014

I am on a roll with soups. As the polar vortex continues to deliver below freezing temps, it’s great to have fresh and delicious homemade soups on hand. This one is packed with vitamin A and the aromatic flavor of ginger. You can find ginger paste with the fresh herbs at the grocery store. If using fresh ginger- mince it and sauté during the last 2-3 minutes of sautéing the carrots and parsnips.


Recipe: serves 4-6

1 tbs oil
1 lb carrots
1/2 lb parsnips
1 can coconut milk
32 oz vegetable or chicken stock
2-3 tbs ginger paste
Salt and fresh ground pepper
Roasted Cashews

* peel and coarsely chop carrots and parsnips. Add oil to large stockpot. Over medium heat, sauté carrots and parsnips 8-10 minutes until vegetables soften and begin to brown. Add coconut milk and stock. Heat to a boil, reduce heat to med/low and simmer 20-30 minutes until veggies are tender. Purée soup–either with immersion blender or in small batches with regular blender. Stir in ginger and heat through.

Top individual servings of soup with cashews. Enjoy!

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