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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

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

Nutrition Facts
Carrot Parsnip Soup with Cashew Cream
Serving Size
 
1 serving
Amount per Serving
Calories
853
% Daily Value*
Fat
 
69
g
106
%
Saturated Fat
 
41
g
256
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
20
g
Sodium
 
1987
mg
86
%
Potassium
 
1331
mg
38
%
Carbohydrates
 
57
g
19
%
Fiber
 
9
g
38
%
Sugar
 
16
g
18
%
Protein
 
13
g
26
%
Vitamin A
 
14123
IU
282
%
Vitamin C
 
27
mg
33
%
Calcium
 
132
mg
13
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.

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