Creamy Parsnip and Carrot Soup

Wheat and Dairy Free

Serves 4

2 Tbsp. extra virgin olive oil
1 large yellow onion, chopped
2 Tbsp. crushed garlic
½ tsp. cumin
1 tsp. paprika
1 Tbsp. grated fresh ginger
1 tsp. salt
3 large parsnips, washed and chopped, peeling optional
2 medium carrots, washed and chopped, peeling optional
1 medium garnet yam, peeled and chopped
4 cups vegetable or chicken broth
1 Tbsp. chopped cilantro for garnish


In a large soup pot over medium heat
SAUTÉ onion and garlic in oil for 5 minutes
ADD cumin, paprika, ginger and salt, and continue to
SAUTÉ for 2 minutes
ADD chopped vegetables and
COOK for 5 minutes, STIRRING frequently
ADD broth and bring to a boil.
REDUCE heat and SIMMER until vegetables are tender ca 25 minutes
BLEND one half of soup, until smooth, in food processor or blender
RETURN to soup pot and gently re-heat
SERVE with chopped cilantro and freshly ground pepper