Roasted Carrot & Parsnip Winter Soup Recipe

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This roasted carrot and parsnip winter soup recipe is not only heart-healthy, it is also a delicious soup to enjoy on a cold winter night.

All About Parsnips

There are many benefits to eating parsnips. They contain high levels of potassium, manganese, magnesium, phosphorous, zinc, and iron. In addition to an impressive range of vitamins, including vitamin B, C, E, and K, they also contain high levels of fiber and some protein.

Parsnips are associated with reducing cholesterol levels, which boosts heart health and lowers your chance of developing diabetes. They have been praised for their high fiber content, which we all know assists in facilitating the healthy movement of food through the digestive tract.

Parsnips are used as a main vegetable dish in many parts of Europe where “neeps and tatties” (parsnips and potatoes) is one of the most famous dishes in Scotland.

All About Carrots

The other gem in this recipe are carrots, another root vegetable that is closely related to parsnips.

The health benefits of carrots include reduced cholesterol, prevention from heart attacks, warding off certain cancers, improving vision, and reducing the signs of premature aging. Who wouldn’t want that!

Heart Healthy Roasted Carrot Parsnip Winter Soup

Roasted Carrot Parsnip Winter Soup

Roasted Carrot & Parsnip Winter Soup Recipe

Serves: 4

Ingredients:

  • 6 medium-sized carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 leek, white part only, chopped
  • 3 Tbsp olive oil
  • 4 tsp chili paste
  • 4 cups (1 Liter) vegetable stock
  • 13-1/2 fl oz (400ml) can light coconut milk
  • 2 tsp light soy sauce
  • salt and freshly ground black pepper
  • 1/2 cup chopped cilantro (coriander) as a garnish

Directions

  • Preheat oven to 400° (200°C)
  • Line a large roasting pan with parchment paper
  • Place vegetables in prepared pan, add 2 Tbsp of olive oil, and toss together to coat
  • Bake for 35 to 40 minutes, until tender
  • Heat remaining oil in a large saucepan on medium heat. Add chili paste. Cook, stirring for 1 minute until fragrant.
  • Add roasted vegetables to the saucepan, along with the stock, coconut milk, and soy sauce
  • Bring to boil then reduce heat to low. Simmer for 10 minutes.
  • Using a hand blender, puree the soup until smooth
  • Season with salt and pepper to taste
  • Serve in your favorite bowl and sprinkle with chopped cilantro

Since you’re here, you may also like our recipe on How to Make a Beet and Feta Salad.




About the author: <a href="https://www.dailydetoxstrategies.com/author/kellyskorner62hotmail-com/" target="_self">Kelly Shaeffer</a>

About the author: Kelly Shaeffer

Daily Detox Strategies

Kelly Shaeffer lives in Monterey, California and offers detox strategies to help you live a healthier life in mind, body and spirit. Change your mind, change your body, it’s all up to you!

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