Ginger Carrot Parsnip Soup

Warm up with a bowl of vibrant and velvety Ginger Carrot Parsnip Soup, a perfect blend of earthy root vegetables, zesty ginger, and creamy coconut milk. This comforting yet healthy vegan soup features the natural sweetness of carrots and parsnips, complemented by fragrant spices like cumin and coriander. A squeeze of fresh lemon juice adds just the right amount of brightness, while an optional garnish of parsley brings a pop of color and freshness. Ready in under an hour, this easy soup recipe is not only rich in flavor but also packed with nutrients, making it an ideal choice for a cozy dinner or a make-ahead lunch. Creamy, nourishing, and irresistibly delicious, this soup is sure to become a staple in your recipe collection.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 4 medium, peeled and chopped carrots
• 4 medium, peeled and chopped parsnips
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 4

Add the peeled and chopped carrots and parsnips, and stir to coat with the onion, garlic, and ginger mixture.

Step 5

Sprinkle in the ground cumin and coriander, then stir to combine.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and simmer for 25 minutes or until the carrots and parsnips are tender.

Step 8

Remove the soup from heat and use an immersion blender to purée it until smooth. Alternatively, carefully transfer the soup to a blender in batches to purée.

Step 9

Stir in the coconut milk, salt, black pepper, and lemon juice. Adjust seasoning to taste.

Step 10

Return the soup to medium heat and warm through for 5 minutes, stirring occasionally.

Step 11

Serve hot, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	2067.2 grams (2067.2g)

Amount per serving	% Daily Value*
Calories	1293

Total Fat 50.90g	65%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 9.30g
Cholesterol 9mg	3%
Sodium 5411mg	235%
Total Carbohydrate 195.80g	71%
Dietary Fiber 38.00g	136%
Total Sugars 69.10g
Protein 27.70g	55%

Vitamin D 0IU	0%
Calcium 482mg	37%
Iron 11mg	62%
Potassium 4694mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 8.2%

Carbs: 57.9%