Creamy Carrot Parsnip Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup, Vegan, Vegetarian, Paleo
Cuisine: Modern American
Yield: 8 servings
Ingredients
  • 15 ml (1 Tbsp) extra virgin olive oil or butter
  • 1 medium onion (8 oz), cut into ¼ inch dice/pieces
  • 1 large garlic clove, roughly chopped
  • 1 leek, white and light green part only, halved lengthwise, cleaned and sliced into thin rounds
  • 2 ribs celery, cut into ¼ inch dice/pieces
  • 1½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground ginger
  • 2 tsp kosher salt, divided
  • 1 ½ lbs carrots, peeled and cut into ¼ inch dice/pieces
  • 1 lb parsnips, peeled, quartered, and cut into ¼ inch dice/pieces
  • 2 qts low-sodium vegetable or chicken stock
  • One bay leaf
  • 3 sprigs fresh thyme, washed and dried
  • 3 sprigs fresh parsley, washed and dried
  • 1 large sprig fresh tarragon, washed and dried
  • Freshly ground white pepper to taste
  • 2-3 Tbsp freshly squeezed lemon juice
  • For Serving:
  • 4 oz (½ cup) plain yogurt or dairy-free alternative
  • 2 Tbsp chopped carrot greens, parsley, or tarragon
  • 2 Tbsp toasted sunflower seeds
Procedure
  1. Heat olive oil in a large, heavy soup pot or Dutch oven over medium heat until just beginning to shimmer. Add onion, garlic, leek, celery, coriander, cumin, ginger, and a generous pinch of salt. Cook, stirring, until vegetables release some of their liquid and onion is tender, about 5 minutes.
  2. Add carrots, parsnips, and one teaspoon salt. Cover partially and cook for 5 to 10 minutes, stirring often, until vegetables soften.
  3. Add stock to pot. Tie up bay leaf and other herbs in cheesecloth (or just secure together tightly with kitchen twine) and add to pot. Bring to a boil, reduce to a simmer, cover, and cook for 25 minutes or until all vegetables are very tender. Remove and discard tied herbs.
  4. Using an immersion blender, blend soup until creamy and completely smooth. Stir in 1-2 tablespoons fresh lemon juice, and taste for seasoning. Adjust salt, add more freshly ground white pepper to taste, and remaining lemon juice if desired. Reheat to desired serving temperature.
  5. Ladle into bowls; garnish each serving with a swirl of yogurt and a sprinkling of herbs and toasted seeds.
Nutrition Information
Serving size: 1 ½ cups
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/creamy-carrot-parsnip-soup/