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Parsnip-Carrot Bisque

Courses: Potato DishesSoups & Stews
Cuisines: AmericanComfort FoodGluten-freeVeganVegetarian
Crops: CarrotCoconutCorianderGingerGreen onionsParsnipPotato

Shared by: Mi Ae Lipe
Added: December 2015
Comments: 0

Parsnip-Carrot Bisque

Parsnip-Carrot Bisque

2 small potatoes
3 parsnips
3 carrots,
1 tbsp vegetable oil
1 bunch green onions, (chopped)
1-inch piece fresh ginger (peeled and grated)
1 tsp ground coriander
1 (13½-ounce) can coconut milk
A pinch of nutmeg (plus more for garnish)
Salt and freshly ground black pepper

Peel the potatoes, parsnips, and carrots as desired, then chop them into small pieces.
In a large saucepan, heat the oil over medium-high heat. Add the potatoes, parsnips, carrots, green onions, and ginger. Stir to coat. Add the coconut milk, plus 1 can of water. Stir, then bring to a boil; lower the heat and simmer for about 20 minutes, or until the veggies are tender. Add the nutmeg, salt, and pepper.
Puree the soup in a blender in small batches. Garnish with nutmeg before serving.

— By Sara Jones, Tucson CSA, Tucson, Arizona

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Parsnip-Carrot Bisque

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