25 Oct Carrot Parsnip Soup
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| Prep Time | 10 minutes |
| Cook Time | 45 - 50 minutes |
| Servings |
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Ingredients
- 6 carrots medium
- 2 parsnips medium
- 2 Tbsp extra virgin olive oil
- 1/2 tsp Himalayan salt
- 1/4 tsp cumin seed
- 5 cups water
Ingredients
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Instructions
- Peel the carrots and parsnips. Chop into large 1 inch pieces.
- Heat on medium in a medium-large pot with the oil and salt for 15 minutes until the vegetables start to caramelize. Stir occasionally to prevent the carrots from sticking to the pot.
- Add the cumin seeds, and stir. Continue to cook on medium for 2 minutes.
- Add the water to the pot.
- Increase the heat to high to bring the water to a boil.
- Reduce heat to medium-low to bring it to a simmer. Put a lid on the pot. Cook until the vegetables are soft, approximately 30 minutes.
- Transfer the soup to a blender. USE CAUTION!
- Blend until smooth. Avoid creating a vacuum seal with the blender lid.
Recipe Notes
Serving Suggestions:
- Add a side of rice crackers or a rice cake.
- Top with paneer.
- Top with little fried potato pieces (ETP recipe)
- Serve alongside a fried egg.