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Carrots and parsnips are root vegetables that bring a delightful sweetness and earthiness to the table, both of which are enhanced through the roasting process. Carrots, with their vibrant orange hue, are renowned for their high beta-carotene content, which the body converts into vitamin A. This essential nutrient is vital for maintaining healthy vision, immune function, and skin health. Additionally, carrots are rich in antioxidants, which help combat oxidative stress and may reduce the risk of chronic diseases.

Creamy Roasted Carrot & Parsnip Soup

Warm up your autumn and winter nights with a bowl of creamy roasted carrot and parsnip soup. This delightful recipe combines the natural sweetness of roasted carrots and parsnips with sautéed onions and garlic, creating a rich, velvety texture. Enjoy the nutritional benefits of these root vegetables while savoring the comforting flavors enhanced by spices like cumin and ginger. Perfect for cozy evenings, it pairs wonderfully with crusty bread or a fresh salad. Try it today for a nourishing meal that warms both body and soul.
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Ingredients
  

1 lb (450g) carrots, peeled and chopped

1 lb (450g) parsnips, peeled and chopped

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 teaspoon ground cumin

1 teaspoon ground ginger

Salt and pepper, to taste

Fresh thyme or parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the chopped carrots and parsnips with olive oil, salt, and pepper until well coated. Spread them evenly on a baking sheet.

      Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly caramelized, turning halfway through for even roasting.

        While the vegetables are roasting, heat a large pot over medium heat. Add diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

          Once the carrots and parsnips are roasted, add them to the pot with the onions and garlic. Sprinkle in the ground cumin and ginger, and stir well to combine.

            Pour in the vegetable broth and bring the mixture to a simmer. Continue to cook for about 10 minutes, allowing the flavors to meld.

              Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, ensuring to allow steam to escape to prevent splattering.

                Return the blended soup to the pot, then stir in the coconut milk (or heavy cream). Adjust seasoning with additional salt and pepper to taste. Warm through on low heat if necessary.

                  Serve hot, garnishing each bowl with a sprinkle of fresh thyme or parsley for a pop of color.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6