INGREDIENTS

4 cups homemade stock or water

1 small onion (1/2 cup chopped)

1 tbsp cold pressed coconut oil

3 cups coarsely chopped carrots

1 leek, trimmed and sliced

1 ½ cups chopped parsnip

1 ½ cups chopped rutabaga

1 ½ cups of white cannellini beans

3-4 cloves of garlic, minced

1 tbsp of freshly grated ginger

1 ½ tsp unrefined sea salt

1/4 tsp cumin

1/4 tsp cinnamon

DIRECTIONS

Melt coconut oil in a large pot over medium heat, add onions and sauté gently for 2 minutes. Add stock, turn up heat to high and bring to a boil. Add carrots, leek, parsnip and rutabaga and simmer for 15 minutes. Add all remaining ingredients and simmer for an additional 5 minutes. Remove from heat and blend with a hand held emersion blender until somewhat smooth. Serve immediately.

NOURISHING TIP

Carrots are a great addition to any soup and are a rich source of beta-carotene which strengthens the immune system and reduces the risk of many cancers. Carrots also contain a wide variety of antioxidants and provide cardiovascular protection. 

 

This soup recipe is very versatile so take a wander through your local Winter Farmers Market and pick up some carrots or other rooted vegetables for your next soup!

ROOTED VEGETABLE SOUP