This healthy carrot and parsnip soup is both earthy and (a tad) sweet in flavor. Not only is it delicious, but it packs a punch of protein from the quinoa, and is full of fiber, too! Vegetarian and gluten-free.
- 1 Tablespoon coconut oil
- 1 onion, chopped
- 1 shallot, chopped finely
- 1 teaspoon minced garlic
- 1 lb. carrots, peeled and chopped
- 1/2 lb. parsnips, peeled and chopped
- 5 cups of vegetable broth or water
- 1/3 cup uncooked quinoa, rinsed and drained
- 1 teaspoon fresh thyme
- 3 fresh sage leaves, finely chopped
- 1 teaspoon cumin
- 1/4 teaspoon turmeric
- sprinkle of cayenne pepper
- ground black pepper, to taste
- 1 Tablespoon miso paste, dissolved in 1 Tablespoon warm water
- sea salt, to taste
- scallions, as garnish
- 1 ounce gruyere cheese (optional)
- In a large stock pot, heat coconut oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
- Add herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
- Add chopped carrots, parsnip and quinoa to the pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
- Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don’t have an immersion blender, you can blend the soup in your blender in small batches.
- Dissolve miso in warm water and stir into the soup. Miso gives the soup a wonderful flavor but if you don’t have miso, simply season the soup with a little sea salt.
- Serve immediately garnished with scallions and shredded gruyere cheese. Enjoy!
Adapted from Tone It Up’s Carrot and Pumpkin Soup
- Category: Soups
- Method: Stove Top
- Cuisine: American
- Serving Size: 1/4 recipe
- Calories: 421
- Sugar: 14g
- Fat: 14g
- Carbohydrates: 64g
- Fiber: 11g
- Protein: 14g