- Carrots are rich in vitamins A, C, K, B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
- Parsnips are rich in potassium, manganese, magnesium, phosphorous, zinc, and iron, as well as vitamins B, C, E, and K.
When you bring these two beauties together, you make an irresistible creamy soup that’s dairy-free.
You can make this a complete meal by adding protein like cooked shrimp, shredded cooked chicken, or pork loin.
1/4 cup sage leaves
pinch of salt
2 tablespoons coconut oil or extra virgin olive oil
1 pound carrots, peeled, chopped
4 parsnips, peeled, chopped
1 onion, diced
2 garlic cloves, thinly sliced
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 quart chicken broth
1 pound cooked chicken, shrimp, or sliced pork loin
Warm one of the tablespoons of the olive oil in a large stockpot over medium-high heat. Add the sage and cook about 1 minute, turning often until crisp. Transfer to a paper towel and sprinkle with a pinch of salt.
Add the remaining oil to the stockpot and place over medium heat. Add the carrots, parsnips, onions, garlic, salt and pepper. Cook 4 to 5 minutes stirring well until the onions start to brown. Add the broth and simmer 10 to 12 minutes until the carrots and parsnips are tender.
Using an immersion blender or vitamix process until smooth, adding ¼ to ½ cup water to reach desired consistency. Top with chicken, shrimp, or pork and sage, serve immediately.
Nutritional Stats Per Serving (2 cups): 363 calories, 33 g protein, 30 g carbohydrates, 11 g sugars, 12 g fat (7 g saturated), 92 mg cholesterol, 7 g fiber, 417 mg sodium.