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
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
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.