Carrot Parsnip Soup

Yield: 4 servings
Calories: 498
Rating:  This recipe has not been rated


  • 1 medium rutabaga
  • 2 large parsnips
  • 4 medium carrots
  • 1 large yellow onion
  • 1 large clove of garlic
  • 2 tsp sea salt
  • 1/4 cup melted coconut oil
  • 2 cups coconut milk, unsweetened
  • 1 cup vegetable or chicken broth
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp sage
  • 1-inch knob of fresh ginger, peeled and minced
  • Sea salt and fresh ground black pepper, to taste


Preheat oven to 400.

Over low-heat, melt the coconut oil if you haven’t already done so.

Chop rutabaga, parsnips, carrots, onion and garlic.

In a large roasting pan or on a large baking sheet, spread the chopped veggies and coat with the coconut oil (or olive oil) and the sea salt and paprika, mixing until well-coated.

Roast until tender, stirring occasionally, roughly 30-45 minutes.

When root vegetables are done (golden and very tender), add them to a large pot with the broth, thyme, sage and minced ginger.

Blend with an immersion blender until desired texture. If you’re blending in a vita-mix or food processor, wait until the veggies are cooled and blend them (with the broth) in small batches as your equipment requires. Add the non-dairy milk here while blending, or you can stir it into the soup pot when re-warming it back up.

When you’re ready to serve, heat the soup over medium-low heat until warm.


This recipe has not been rated

Tried this recipe? Log in to to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It