A sweet and earthy soup with roasted vegetables, fresh herbs, ginger, and coconut milk... perfect for a chilly fall eve or sunny spring day.
Ingredients
for roasting vegetables...
4 large carrots, approx 1 lb, peeled
2 large parsnips, approx ½ lb, peeled
2 medium potatoes, approx ½ lb, preferably Yukon gold, peeled
1 cup chopped leeks, green parts only
1 cup sliced red bell peppers
5-6 thyme sprigs
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
1 cup water
for soup...
1 cup coconut milk
½ tsp finely grated ginger
½ cup chopped fresh cilantro
2 cups water
½ tsp apple cider vinegar
⅛ tsp white pepper
½ tsp salt
pinch ground nutmeg
extra water or coconut milk, salt, and pepper, to taste
garnish: fresh chives, optional
Instructions
Preheat oven to 400 degrees.
To roast vegetables... Peel and roughly chop the carrots, parsnips, and potatoes. Slice the leeks and red peppers. (To clean leeks, add to a bowl of water to remove any dirt or grime.) In a large baking dish, toss the carrots, parsnips, potatoes, leeks, peppers, olive oil, thyme, salt, and pepper. Pour the water in the dish with the vegetables. Roast, uncovered, for 30-40 minutes.
To make soup... Once vegetables are done, remove the thyme sprigs. Add the roasted vegetables, along with the liquid from the pan, coconut milk, ginger, white pepper, cilantro, vinegar, water, salt, and pepper to a food processor or blender. Blend until smooth. Pour the soup into a pot. Add extra water or coconut milk to reach desired consistency, if needed, and salt and pepper to taste. Simmer until ready to serve. Top with fresh chives, optional.
Cook’s tip: To make ahead, refrigerate or freeze the soup after blended, then when you want to enjoy it, add it to a pot with added water or coconut milk and desired seasonings!
Recipe by Honey Ghee and Me at https://www.honeygheeandme.com/2014/08/roasted-carrot-parsnip-soup-paleo-low-fodmap/