Parsnip Carrot Bisque

April 29, 2008

Parsnip Carrot Bisque

Sara Jones, Tucson CSA

1 tablespoon oil
2 small potatoes, chopped
3 parsnips, chopped
3 carrots, chopped
1 bunch green onion, chopped
1 inch fresh ginger, grated
1 teaspoon ground coriander
1 can coconut milk
1 pinch nutmeg
Salt and pepper to taste

In a large saucepan, heat oil over medium high heat.
Add veggies and ginger and stir to coat. Add coconut
milk plus one can water. Bring to a boil, then simmer
about 20 minutes until veggies are tender. Add nutmeg,
salt and pepper. Puree soup in blender in small batches
and serve garnished with nutmeg.

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