Carrot and Parsnip Soup
I’d heard great things about the Tone It Up Carrot and Pumpkin Soup from friends on twitter and decided to make something similar. I didn’t have any pumpkin on hand (shocker… I know) so I rolled with parsnips and added a little quinoa to bump up the protein.
It’s sweet from the carrots, but not too sweet and has a great flavor from all the herbs and spices. Quinoa is the perfect addition as it makes the soup a little heartier so that it can be served as a meal, not just an appetizer or side item.
Adapted from Tone It up’s Carrot and Pumpkin Soup
1 Tablespoon coconut oil
1 onion, chopped
1 shallot, chopped finely
1 teaspoon minced garlic
1 lb. carrots, peeled and chopped
½ lb. parsnips, peeled and chopped
5 cups of vegetable broth or water
⅓ cup uncooked quinoa, rinsed and drained
1 teaspoon fresh thyme
3 fresh sage leaves, finely chopped
1 teaspoon cumin
¼ teaspoon turmeric
sprinkle of cayenne pepper
ground black pepper, to taste
1 Tablespoon miso paste, disolved in 1 Tablespoon warm water
sea salt, to taste
scallions, as garnish
1 ounce gruyere cheese (optional)
In a large stock pot, heat coconut oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
Add herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
Add chopped carrots, parsnip and quinoa to the pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don’t have an immersion blender, you can blend the soup in your blender in small batches.
Dissolve miso in warm water and stir into the soup. Miso gives the soup a wonderful flavor but if you don’t have miso, simply season the soup with a little sea salt.
Serve immediately garnished with scallions and shredded gruyere cheese. Enjoy!
About the Author: Hi! I’m Brittany, a 20 something online marketing professional living in Richmond, Virginia.I’m passionate about food, fitness and living a healthy lifestyle and I started Eating Bird Food (EBF) in March 2008 as a way to share my passion and inspire others.