Carrot Coconut Soup with Parsnip Spirals

This is the breakfast you make if you’re looking to impress. Whether it’s spicing up your long-time Valentine, or trying to catch a Valentine, make these gluten free, dairy-free Buckwheat Chocolate Crepes! Better yet, make them the day before so you can get a few for minutes of shut eye before you go about impressing.Or hell, make them for yourself as a weekend brunch treat, and don’t change out of your PJ’s for the whole day. You do you.

If you’ve ever wondered how to make a creamy soup… without the cream, here are my top ways to get a silky smooth, decadent soup without the dairy:

If you’re blending:

• Add in 2-3 tbsp uncooked rice while boiling
• Add 1 small chopped potato or sweet potato
• Add 1/4 cup oats

If you’re keeping it chunky (hehe):

• Use coconut milk or coconut cream
• Add 1 tbsp peanut or nut butter
• Use a soya or oat based creamer

Anyways, enjoy my recipe for Carrot Coconut Soup – if you are looking for more soup recipes, check out my faves here!

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Carrot Coconut Soup with Parsnip Spirals

Total time: 40 min

Servings: 6 servings

Ingredients

• 1 Tbsp coconut oil
• 1 small onion diced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp turmeric
• 1 1/2 c. carrots, chopped
• 3 c. water or vegetable broth
• 1 c. canned coconut milk
• 1/2 tbsp olive oil
• 1 parsnip, peeled and spiralized
• Salt & Pepper to taste

Instructions

1. In a large pot, heat coconut oil over medium heat.
2. Add onion, garlic, ginger and turmeric, cooking until fragrant.
3. Add carrots, cook for 5 minutes until they begin to soften
4. Add vegetable broth, bring to a boil and let simmer for 20 minutes.
5. Add coconut milk
6. Transfer contents to a blender, or use an immersion blender to puree until smooth.
7. Season to taste with salt and black pepper.
8. Meanwhile, melt coconut oil in a medium pan, adding parsnips. Cook until beginning to soften
9. Add parsnips to serving bowls, and gently ladle the pureed soup over top.