Carrot and Parsnip Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: ~260 per serving

Ingredients

• 2 tbsp butter or olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 5 carrots, peeled & sliced

• 3 parsnips, peeled & sliced

• 1 medium potato, diced (helps thicken)

• 1 tsp thyme

• ½ tsp ground ginger (optional but delicious)

• 4 cups vegetable or chicken broth

• ½ cup heavy cream or coconut milk

• Salt & black pepper to taste

• Fresh parsley for serving

Instructions

1. Sauté aromatics:
   Heat butter/oil in a large pot. Add onion and garlic; cook 2–3 minutes.

2. Add vegetables:
   Add carrots, parsnips, and potato. Cook 3–4 minutes to soften slightly.

3. Season:
   Stir in thyme and ginger.

4. Add broth:
   Pour in broth and bring to a boil. Reduce heat and simmer 20–25 minutes until all vegetables are tender.

5. Blend:
   Use an immersion blender (or blender in batches) to puree until smooth.

6. Make it creamy:
   Stir in cream or coconut milk. Add salt and pepper to taste.

7. Serve:
   Garnish with parsley, cracked pepper, or a swirl of cream.