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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
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.
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
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