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Spiced Carrot and Parsnip Soup (Paleo, Whole 30, Vegan, Vegetables)
PUREANDSIMPLENOURISHMENT13Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. parsnips (peeled and diced)
- 2 lb. carrots (peeled and diced)
- 2 cups coconut milk
- 4 cups water (this yields a very thick soup - if you want it to be thinner add an extra 1-2 cups)
- 3/4 cup green onion (chopped, or substitute 1 small white onion, chopped)
- 1/3 cup organic coconut oil (this brand is my favourite)
- 1/3 cup coconut (manna, buy here)
- 2 Tbsp. ground cinnamon (I use this brand)
- 2 tsp. ground ginger (I use this brand)
- 2 tsp. ground turmeric (I used this one)
- 1 tsp. ground cumin (buy here)
- 1 tsp. ground nutmeg (This is the brand I use)
- 1 tsp. sea salt (or more to taste)
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