PARSNIP CARROT SOUP

4 servings, 30 minutes

INGREDIENTS

• 2 medium parsnips, peeled and chopped

• 2 medium carrots, peeled and chopped

• ½ cup red lentils, rinsed

• 1 tbsp ghee (plus another 1 tbsp for tempering)

• 1 tsp cumin seeds

• 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)

• ¼ tsp turmeric powder

• 4 cups water or veggie broth

• ¼ cup coconut milk 

• Salt & pepper to taste

• 1 tbsp raisins (for tempering)

• Red pepper flakes for topping

• A squeeze of fresh lemon juice for topping

DIRECTIONS

1. Heat 1 tbsp ghee in a medium pot over low heat. Add cumin seeds and rosemary, stirring until aromatic (1-2 minutes).

2. Add chopped parsnips, carrots, and red lentils. Sauté for 2-3 minutes with the spices.

3. Stir in turmeric then add the water or veggie broth. Cover and simmer for 20 minutes, until everything is soft.

4. Blend the soup by using an immersion blender (or let cool slightly and blend in a regular blender). Stir in coconut milk and a squeeze of lemon juice. Set aside until ready to serve.

5. In a separate small pan, heat 1 tbsp ghee over medium heat. Add raisins and cook for 1-2 minutes, just until they plump up. Add a dash of red pepper flakes and remove from heat.

6. Ladle soup into bowls and drizzle with the ghee-raisin-red pepper tempering for a touch of sweet and spiciness.

   
   

#onepotmeal #vata #pitta #kapha #winter #fall #spring #soup #lunch #dinner

Notes

• When the sweet winter root veggies come together and make a creamy soup!

• Option to add 1 tbsp maple syrup before blending the soup to bring out the sweetness.

• Parsnips are part of the carrot family and are a great substitute for potatoes when off of nightshade veggies - don't be scared of them - treat them just like a carrot or potato. They are also great during cold and flu season :).