Name: Cream of Carrot and Parsnip Soup
Yield: Makes 4 Servings
Ingredients: 1½ pounds mixed carrots and parsnips, peeled and cut into 2-inch pieces; 3½ cups water or Good-to-Your-Gut Vegetable Stock; 2 tablespoons garlic-infused olive oil; 1 large potato, peeled and coarsely chopped; 2 tablespoons thinly sliced chives or scallion greens; 1½ tablespoons light brown sugar or unbleached cane sugar; 2 tablespoons chopped fresh flat-leaf parsley, lightly packed; 1 tablespoon peeled and grated fresh ginger, or 1 teaspoon ground ginger; ¼ teaspoon cayenne (optional); ½ teaspoon Freshly ground black pepper; 1 teaspoon dried thyme, well crushed between your fingers, or dill weed; 1 cup light coconut milk; 8 strips Tempeh Bacon, whole or crumbled; ½ teaspoon sea salt, plus more as needed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

In this recipe, carrots and parsnips are cooked with potato and then puréed into a soup that’s rich and creamy, even though it contains no dairy products. The fresh ginger infuses the vegetables with spicy depth and warmth (see tip). Use any combination of carrots and parsnips that you like. The beautiful color of this soup and the eye-catching garnishes make it an elegant choice for company or a personal treat if you’re dining alone.