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Parsnip-Carrot Bisque

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Course Potato Dishes, Soups & Stews
Cuisine American, Comfort Food, Gluten-free, Vegan, Vegetarian


  • 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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