Spiced Carrot and Parsnip Soup


2 lbs parsnips, peeled and diced

2 lbs carrots, peeled and diced

2 cups coconut milk

4 cups of water (this yields a very thick soup - if you want it to be thinner add an extra 1-2 cups)

3/4 cup chopped green onion (or substitute 1 small white onion, chopped)

1/3 cup coconut oil 

1/3 cup coconut manna

2 TBSP ground cinnamon

2 tsp ground ginger

2 tsp ground turmeric

1 tsp ground cumin

1 tsp ground nutmeg

1 tsp sea salt (or more to taste)  


1. Place a large pot onto the stove on medium heat

2. Add all of the ingredients

3. Bring to a boil

4. Turn down the heat and let simmer for ~45 minutes, or until the carrots and parsnips are soft

5. Turn off the heat and let cool for 5-10 minute

6. Using your immersion blender, puree the soup until smooth

7. Serve and enjoy! 

NOTE: This yields a very large batch of soup. I normally freeze half of it but feel free to half the recipe if you want less.

Topping ideas: Cilantro, pomegranate seeds, chopped nuts or seeds