Parsnip-Carrot Bisque

 

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
  1. Peel the potatoes, parsnips, and carrots as desired, then chop them into small pieces.
  2. 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.
  3. 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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