Parsnip-Carrot Bisque

Mellow, buttery parsnips are the star of this simple winter bisque.
December 12, 2016

Ingredients

  • 2 small potatoes
  • 3 parsnips
  • 3 carrots
  • 1 tablespoon vegetable oil
  • 1 bunch green onions, chopped
  • 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground coriander
  • 1 (13½-ounce) can coconut milk
  • A pinch of nutmeg, plus more for garnish
  • Salt and freshly ground black pepper

Instructions

Peel the potatoes, parsnips, and carrots as desired, then chop them into small pieces.

In a large saucepan, heat the oil over medium-high heat. Add the potatoes, parsnips, carrots, green onions, and ginger. Stir to coat.

Add the coconut milk, plus 1 can of water. Stir, then bring to a boil; lower the heat and simmer for about 20 minutes, or until the veggies are tender.

Add the nutmeg, salt, and pepper.

Puree the soup in a blender in small batches.

Garnish with nutmeg before serving.

About this recipe

Recipe by Sara Jones, Tucson, Arizona CSA, from Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe.

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Ingredients

  • 2 small potatoes
  • 3 parsnips
  • 3 carrots
  • 1 tablespoon vegetable oil
  • 1 bunch green onions, chopped
  • 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground coriander
  • 1 (13½-ounce) can coconut milk
  • A pinch of nutmeg, plus more for garnish
  • Salt and freshly ground black pepper
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