Author Notes
Bright and colorful, this is the perfect soup for all seasons. Eat it warm or chilled. Thick and creamy, I even recommend spreading some on a thick, rusty bread for a unique sandwich. To make this soup, you’ll need either an immersion blender, food processor or regular blender. —With The Grains
Ingredients
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2 tablespoons
organic coconut oil
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1
local/organic sweet onion, diced
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4
local garlic cloves, minced
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1 piece
ginger (about a 2-inch chunk), peeled and sliced
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6
small beets, peeled and roasted
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1
local parsnip, peeled and large dice
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2
medium local sweet potatoes, peeled and large dice
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4 cups
homemade chicken stock (or vegetable stock for vegan version)
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15 ounces
(1 can) organic coconut milk (full fat)
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1 pinch
sea salt & pepper, to taste
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1 handful
pistachios for garnish
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1-2 tablespoons
Greek yogurt for garnish
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1-2 sprigs
fresh cilantro for garnish
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1-2
radishes, sliced for garnish
Directions
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In a large dutch oven or large pot, heat coconut oil over medium-high heat.
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Add onions, garlic and ginger, stirring often, until caramelized, about 20 minutes.
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Add parsnips and sweet potatoes, and sauté for another 4-5 minutes, then add stock and coconut milk.
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Bring to a boil, then reduce to low heat. Add beets, and continue to simmer until parsnips and sweet potatoes are tender, about 20-30 minutes. Season with sea salt and freshly ground pepper to taste.
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Using an immersion hand blender or regular blender, blend soup until desired smoothness.
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Garnish with a dollop or swirl of Greek yogurt, chopped pistachios, greens and fresh radishes. Enjoy!
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