Parsnip Carrot Soup:
made with the Wonderful Mahia by Nahmias and Sons
Enjoy the other Recipes I developed using the Mahia!
Roasted parsnips and carrots are the star of this wonderful soup.
Since both carrots and parsnips have licorice tones, pairing them with Mahia in this parsnip carrot soup is an idea that easily and naturally came to mind.
First you roast the parsnips and carrots: an easy and quick step; then once that’s ready, the rest of the preparation is a breeze and takes just a few minutes.
Roasting the vegetables is a simple step which intensifies the flavors. Besides, roasted carrots and parsnips add a pleasing smoked layer of flavor. Rather than peel the carrots and parsnips, use a vegetable brush to scrub them, so as not to lose their intensely flavored skin.
Parsnips are no shrinking violet in my parsnip carrot soup!
They co-star in the soup, so there’s no discarding them.
- 2 pounds long thin carrots, scrubbed
- 2 pounds thin parsnips (cut the thicker ones lengthwise), scrubbed
- 2 large red onions, sliced thick
- ¼ cup olive oil
- Sea salt to taste
- 3 quarts (12 cups) water
- ¼ cup mahia
- 1 15-ounce can coconut milk, light O.K.
- 1 inch piece fresh ginger, grated
- 1 tablespoon turmeric
- Ground pepper to taste
Preheat the oven to 450 degrees.
Combine the first set of ingredients thoroughly in a bowl, and place in one layer on a cookie sheet (you might need two) Roast for about 45 minutes, until tender and slightly charred. Check on the onions after about 30 minutes, they might be ready to be taken out first.
Transfer the mixture to a heavy wide bottom pot. Add all remaining ingredients, and bring to a boil. Reduce the flame to medium, and cook covered, 30 minutes. Cream the soup with an immersion blender until perfectly smooth. Adjust the texture and seasonings before serving.