About the Recipe
Both parsnips and carrots are grounding root vegetables that are in season in the winter/ spring time. Most people feel heavy, lethargic, slow, slugglish, low appetite, and low motivation during this season. Parsnips provide the grounding root veggie feel without being too heavy on the mind and body...when you already feel heavy and tired. They are supportive to the lungs, liver, gallbladder and are especially good during cold and flu season when everyone is getting sick. Cooking carrots and parsnips into a soup is a very nourishing way to bring ease to your mind AND digestion. Option to serve with a grain such as cumin rice! YUM!
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 milkÂ
Salt & pepper to taste
1 tbsp raisins (for tempering)
Red pepper flakes for topping
A squeeze of fresh lemon juice for topping
Directions
Heat 1 tbsp ghee in a medium pot over low heat. Add cumin seeds and rosemary, stirring until aromatic (1-2 minutes).
Add chopped parsnips, carrots, and red lentils. Sauté for 2-3 minutes with the spices.
Stir in turmeric then add the water or veggie broth. Cover and simmer for 20 minutes, until everything is soft.
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.
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.
Ladle soup into bowls and drizzle with the ghee-raisin-red pepper tempering for a touch of sweet and spiciness.
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