Portland’s weather is mercurial at the best of times. Cloudy days that I’m certain will end in rain often turn sweaty and bright before I can grab my waterproof jacket. Conversely, even a string of warm, sunny days is no guarantee that the sun won’t suddenly dart behind a cluster of clouds, thorough soaking everything before I quite know what has happened.
This soup was inspired by the latter kind of day. I was in the kitchen with the kids — summer vacation is upon us, even if summery weather isn’t — and they were starting to get that glassy-eyed look that leads to cries of “I’m starving!” and “What are we having for dinner?” Needing something fast and simple that would also use up the sadly neglected veggies in the fridge, I devised this soup on the fly. We ate it with bacon, which makes all things taste better, and homemade almond flour crackers (one of many excellent recipes from Quick & Easy Paleo Comfort Foods).*
The bright sweetness of parsnips and carrots combines beautifully with the earthy musk of cumin and the lemony tang of coriander. It might not be the first combination that springs to mind, but I found it delightful. For those who eat dairy and feel like a splurge, grate some real Parmesan cheese over the individual servings; the flavor is absolutely luscious. If you are doing a Whole30, are vegan, or simply prefer to avoid dairy, a bit of nutritional yeast is a tasty substitute.
- Four fat parsnips
- Four carrots
- 1 cup dehydrated unsweetened coconut
- 1-1/2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon dried oregano
- Parmesan cheese or nutritional yeast
- Wash carrots and parsnips, snapping off the skinniest roots. Slice into rounds.
- Fill the bottom of a large steamer with water. Place the vegetables in the top portion of the steamer. Cover and cook on medium heat until vegetables can be easily pierced with a fork (15-20 minutes). Remove from heat, reserving four cups of the steaming water.
- Pour two cups of the steam water into a high-speed blender along with the coconut, cumin, and coriander. Set aside for 5-10 minutes.
- Pour one cup of reserved water into In a high-speed blender. Add approximately half of the carrots and parsnips. Blend for 1-2 minutes, tamping vegetables down as necessary, or until mixture is smooth. Pour into a large bowl.
- Pour another cup of steam water and the rest of the vegetables into the high speed blender; blending as before. Add to the soup in the bowl and stir.
- Finally, pour the last cup of reserved water into the blender. Blend for approximately 30 seconds. Stirring as you pour, add the water to the soup.
- To serve, ladle soup into bowls. Garnish each serving with a little sprinkle of oregano and cheese to taste.
* = Affiliate link.