Perfect Parsnip Coconut Soup
Christina and I had so much fun making this delicious soup made of roasted parsnips and sweet potatoes. The soup actually exploded out of the unsecured blender and went all over the kitchen. We laughed till we could not stand up. We decided to call this episode soup happens. W e left the accident in the final few seconds of the recipe video. LOL
3 large parsnips,peeled and cut into 1 inch cubes (about 5-6 cups)
1 sweet potato, peeled and cut into 1 inch cubes
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 large onion, diced
1 tablespoon grape-seed oil
1/2 a lemon juiced
5-6 cups vegetable broth
1/2 cup coconut milk
1/2 teaspoon red pepper
fresh rosemary, as a garnish
Preheat oven to 400 degrees F. In a large bowl combine parsnips, sweet potatoes, 2 tablespoons extra virgin olive oil, rosemary and salt. Toss to coat. Mix.
Bake in a single layer on a parchment lined baking sheet for 30 minutes, or until lightly browned and soft.
Heat remaining 1 tablespoon grape seed oil in a pot over medium heat and add onion. Cook for a couple minutes until lightly browned.
Add white wine and let the mixture bubble up for a couple minutes.
Add broth, bring to a boil. Cook for 1-2 minutes.
Add coconut milk, salt to taste and red pepper or cayenne. Bring to a boil.
Add squash and sweet potatoes to the pot. Cook for a couple minutes.
Remove from heat and puree with an immersion blender, food processor or blender.
Garnish with extra rosemary, swirl of olive oil and pinch of crushed red pepper flakes.