Gingered Carrot and Parsnip Soup

Warm up with the vibrant flavors of Gingered Carrot and Parsnip Soup, a velvety blend of wholesome root vegetables and aromatic spices. This easy-to-make soup combines the natural sweetness of carrots and parsnips with the zesty kick of fresh ginger, creating a cozy and nourishing dish perfect for any season. A splash of creamy coconut milk adds a luscious richness, while a touch of ground coriander elevates the earthy flavors. Ready in just 45 minutes, this gluten-free and vegan soup is perfect as a warming appetizer or a light yet satisfying meal. Garnish with a sprinkle of fresh parsley for a burst of color and freshness. Whether you're meal prepping or looking for a crowd-pleaser, this Gingered Carrot and Parsnip Soup is sure to delight!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 500 grams carrots, peeled and sliced
• 300 grams parsnips, peeled and sliced
• 1 liter vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon ground coriander
• 200 milliliters coconut milk
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the sliced carrots and parsnips to the pot, stirring to combine with the aromatics.

Step 5

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

Step 6

Reduce the heat to a simmer, cover, and cook for 20-25 minutes until the vegetables are tender.

Step 7

Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and blend until creamy.

Step 8

Return the soup to the pot (if blended separately) and stir in the salt, black pepper, ground coriander, and coconut milk.

Step 9

Heat the soup gently over low heat for 3-4 minutes, ensuring it is warmed through but not boiling.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve hot, garnished with fresh parsley, if desired.

Nutrition Facts

Serving size	2157.3 grams (2157.3g)

Amount per serving	% Daily Value*
Calories	1201

Total Fat 39.60g	51%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 5.70g
Cholesterol 0mg	0%
Sodium 5144mg	224%
Total Carbohydrate 196.60g	71%
Dietary Fiber 44.30g	158%
Total Sugars 71.60g
Protein 28.10g	56%

Vitamin D 0IU	0%
Calcium 497mg	38%
Iron 10mg	58%
Potassium 4992mg	106%

*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: 28.4%

Protein: 9.0%

Carbs: 62.7%