4.5 48 Published Oct 30, 2020, Updated Oct 23, 2024 When developing this recipe I was actually craving my vegan curried pumpkin soup, but didn’t have any pumpkin puree on hand (surprising… I know), so I rolled with a blend of carrots and parsnips and then added a little quinoa to bump up the protein. The end result was a cozy and delicious carrot parsnip soup that was so delicious. Isaac and I both kept going on and on about how tasty it was the whole time we were eating it! It’s sweet from the carrots, but not too sweet, and has a great flavor from all the herbs and spices. I can’t wait for you to try this one! Add vegetables – Mix in the carrots, parsnip, quinoa and vegetable broth to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 20-40 minute until veggies are tender. Blend – Remove the soup from the heat and let it cool slightly. Use an immersion blender to blend the contents of the pot until a smooth, even consistency is reached. If you don’t have an immersion blender, you can blend the soup in a blender in small batches. Add miso – If you’re using miso, dissolve in warm water and stir it into the soup. Garnish with scallions and shredded gruyere cheese and serve immediately.
Pumpkin cornbread muffins – so good! Sourdough bread or my whole wheat honey brown bread Almond crackers Fuji apple salad or this yummy pear salad
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