Carrot Parsnip Soup With Parsnip Chips Recipe

Instructions

1. Prepare the Parsnip Chips: Preheat your oven to 400°F (200°C). Using a mandoline or a sharp knife, thinly slice one of the parsnips into rounds. In a bowl, toss the parsnip slices with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the parsnip slices in a single layer on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until the chips are golden and crispy. Keep an eye on them to prevent burning. Once done, set the parsnip chips aside to cool.

2. Cook the Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.

3. Add the Root Vegetables: Add the chopped carrots and parsnips to the pot, stirring to combine with the onion and garlic. Cook the vegetables for another 5 minutes, allowing them to caramelize slightly and release their flavors.

4. Simmer the Soup: Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.

5. Blend the Soup: Using an immersion blender or transferring the soup to a blender in batches, puree the soup until smooth and creamy. Be careful when blending hot liquids.

6. Add Coconut Milk: Stir in the coconut milk, allowing it to warm through. Season the soup with salt and pepper to taste, adjusting the seasoning as needed.

7. Serve: Ladle the Carrot Parsnip Soup into bowls, garnishing with a swirl of coconut milk, a sprinkle of chopped parsley, and a few parsnip chips on top. Enjoy the soup warm, savoring the comforting flavors of the root vegetables.