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Carrot Parsnip Soup with Cashew Cream

This vegan Carrot Parsnip Soup is filled with seasonal ingredients that will bring you all the cozy you need this winter!

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Soup season is in full swing over here! My Instagram account is full of comfort food and since winter weather is still in full swing, I’m going to keep the comforting recipes coming. 

I am a huge soup fan. I love how easy they are to come together, how filling, nutritious and cost effective they can be. Often I cook from the hip, chopping and tossing in as I go, not remembering to WRITE IT DOWN to share with you all. Well, I did remember this time so let’s get making some soup, shall we?

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Carrot Parsnip Soup with Cashew Cream

This vegan Carrot Parsnip Soup is filled with seasonal ingredients that will bring you all the cozy you need this winter!
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Rest Time: 2 hours
Total Time: 2 hours 40 minutes

Equipment

  • large pot
  • blender

Ingredients

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
US Customary - Metric

Instructions

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.

CASHEW CREAM METHOD

  • Place ingredients in a high speed blender and blend until smooth and creamy.

Nutrition

Serving: 1serving | Calories: 853kcal | Carbohydrates: 57g | Protein: 13g | Fat: 69g | Saturated Fat: 41g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Sodium: 1987mg | Potassium: 1331mg | Fiber: 9g | Sugar: 16g | Vitamin A: 14123IU | Vitamin C: 27mg | Calcium: 132mg | Iron: 10mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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