Carrot and Parsnip Soup {Paleo, Gluten free}


Carrot and Parsnip Soup {Paleo, Gluten free}

Servings: 4


  • 2 tbsp ghee
  • 1 medium yellow onion, chopped
  • 1 lb parsnips, peeled and chopped
  • 1/2 lb carrots, peeled and chopped
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, thinly sliced
  • 1/4 tsp ground cumin
  • Pinch of cinnamon
  • 4 cups chicken broth
  • 1 1/2 cup unsweetened almond milk
  • Salt and pepper to taste


  1. Heat the ghee in a large pot over medium heat. Add the onion, parsnips and carrots. Cook stirring occasionally for 6 minutes.
  2. Add the ginger, garlic, cumin and cinnamon. Saute for 1 minute
  3. Add the broth, increase heat to bring to a boil. Cover and reduce heat to low, and simmer until vegetables are tender, 15 minutes.
  4. Use an immersion blender to blend soup or puree the soup in small batches in a blender.  Return the soup to the pot and stir in the almond milk. Season with salt and pepper, enjoy!



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