BY SHALEEN DESTEFANO
We’re living during a pandemic and we just survived the holidays, I’m sure it’s a fair assumption to say we have all overindulged. Whether your vice was sugar in the form of wine or chocolate, this recipe is a good way to kick off better habits. We don’t want to say this soup is magical, but it definitely offers a powerful punch of immune-boosting nutrients, rich in vitamin C, beta carotene, folate, magnesium and fiber – an insane amount of health warriors. Oh, and, on top of this, it tastes amazing. We adapted this recipe from healthygrocerygirl.com and hope this dish helps to kick off your healthy resolutions.
4 cups peeled and chopped carrots
2 cups peeled and chopped parsnips
1 small yellow onion
5 cloves garlic
4 cups vegetable broth
½ cup coconut milk
2 tablespoon unrefined coconut oil
2 tablespoons ground turmeric
1 tablespoon sriracha
Pinch of salt
*Choose organic ingredients when possible
Peel and chop the carrots and parsnips, peel and dice the yellow onion and garlic. Place your pot on the stove over medium heat.
Add to your pot 1 tablespoon of coconut oil, when the oil is hot but not smoking add the yellow onion diced. Cook the onions for 5-7 minutes, stirring occasionally. Once the onion starts to turn translucent add the diced garlic, turmeric and a pinch of salt. After cooking for another 2 minutes add the carrots, parsnips, vegetable broth, coconut milk and sriracha. Bring soup pot to a boil and then lower to a medium-low heat and simmer for 30 minutes.
Once the carrots and parsnips are very tender your soup is ready to blend. Use an immersion blender, or in a blender carefully blend soup until smooth. Top with pumpkin seeds, croutons, chives and enjoy!