Get cozy and warm with this delicious creamy soup.
6 medium diced parsnips
2 cloves of garlic
1 cup diced sweet onion
1 can organic coconut milk
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon grated ginger - add more if you like it with a stronger kick
1/3 cup olive oil
Salt and pepper
5 cups water
Preheat oven to 400 degrees where parsnips will roast for 20-30 minutes until soft, but not burnt.
Bring a cast iron pan to medium heat, add olive oil, onions and garlic. Stir for about a minute until the garlic and onion are getting soft but not browned. Add parsnips, turmeric, cumin, salt and pepper and stir until all is mixed well.
When parsnips are ready put them in a blender with the five cups of water, blend until soft and smooth, then transfer to heated pan. Add the Coconut milk and ginger. Stir until all is mixed well and let it simmer for about 5 minutes.
Ready to serve! You can garnish with snap peas or cilantro to give it a green kick!