Carrot Parsnip Soup with Cashew Cream
Teri-Ann Carty
This vegan Carrot Parsnip Soup is filled with seasonal ingredients that will bring you all the cozy you need this winter!
Prep Time 2 hours hrs 10 minutes mins
Cook Time 30 minutes mins
Course Dinner, Lunch, Main Course, Soup
CARROT PARSNIP SOUP INGREDIENTS
- 2 tbsp olive oil
- pinch chilli flakes
- 1 small yellow onion (small diced)
- 2 cloves garlic (minced)
- 2 tsp ginger root (minced)
- 1 celery stalk (diced)
- 1 large parsnip (diced)
- 1 large carrot (diced)
- ½ sweet potato (diced)
- 4 cups vegetable broth
- 2 cups water
- 1 can coconut milk
- sea salt cracked pepper to taste
CASHEW CREAM INGREDIENTS
- ½ cup cashews (soaked for 2 hours)
- 1 small garlic clove (minced)
- ½ lemon juiced
- ¼ cup water
- pinch sea salt and cracked pepper
CARROT PARSNIP SOUP INSTRUCTIONS
Heat olive oil in a large Dutch oven or stock pot. Add chilli flakes and diced onion. Sauté until onions start to soften. Add garlic and ginger, saute for 1 more minute. Add in carrot, celery, parsnip and sweet potato and season with salt and pepper. Coat veggies with onion mixture and cook for several minutes. Add in a splash of water to get things moving.
Once veggies start to soften add in vegetable stock and water. Season again. Bring to a boil, reduce to medium-low heat and simmer until vegetables are fork tender. Approximately 20 minutes. Add in coconut milk and stir to combine. Cook for 5 more minutes. Remove from heat.
Ladle half the soup mixture into a blender. Place a kitchen towel over the lid of the blender for extra insurance and pulse together until a smooth puree forms. Transfer to a small pot and continue until all the soup is pureed. Season once again with salt and cracked pepper.
Ladle into bowls. Serve with a drizzle of cashew cream and good olive oil and chilli flakes.
Keyword creamy, dairy free, gluten free, plant based, refined sugar free, soup, vegan
