Parsnip-Carrot Bisque

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


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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  • 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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