Reset Recipe: Mia Rigden's Carrot Parsnip Soup
One of my favorite recipes from the January 2019 RASA Challenge, this velvety root vegetable blend gets its flavor from the addition of warming spices and rich coconut milk. The bright orange hue is beta-carotene, the precursor to vitamin A and a powerful antioxidant wonderful for skin, eyes and immune health.
The RASA Challenge is a whole foods program with 10 and 21 day options available. The mind, body, soul reset includes a detailed guide, healthy seasonal recipes, daily emails with wellness and lifestyle tips, and community support. Programs start at just $59, and can be done any day of the year from anywhere in the world.
Time: 1.5 hours
- 3 cups carrots
- 2 cups parsnips
- 1 onion
- 2 cloves garlic
- 1 inch fresh ginger
- 1 tsp cumin powder
- 1 tsp turmeric, fresh or ground
- 5 cups bone broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Carrot tops, for garnish
- Sacha inchi seeds, for garnish (Sacha inchi seeds are a Peruvian seed that is rich in protein, essential fatty acids, vitamin E, vitamin A and fiber. Substitute for toasted almonds if not available.)
Peel and cut carrots and parsnips into 1-inch pieces and set aside. There is no need to be exact or have expert knife skills, as this will be pureed.
Roughly chop onion, ginger, turmeric, cumin and garlic cloves. Heat 2 tbsp of olive oil in a medium or large Dutch oven over a medium heat, and sauté until fragrant, about 3 minutes. Add carrots and parsnips and stir for a few more minutes.
Next add bone broth and coconut milk then bring to a simmer. Cover and keep at a simmer for about 20 minutes, or until carrots and parsnips are extremely tender.
Use a hand blender or transfer to a high-speed blender and puree until smooth. Season with salt as desired. Serve with a garnish of coconut milk, carrot top greens and sacha inchi seeds for a little crunch and extra omega 3 fatty acids.