Carrot, Ginger, Parsnip Perfection. Vegan, Gluten Free

Carrot Ginger Parsnip soup

Where do I even begin with this soup? It was a Saturday night and my boyfriend, Jaime and I were staying in and decided soup was going to be on the menu. I had a long day volunteering with Stray Cat Alliance for their annual fundraiser event called the Stray Cat Club. It is a fundraiser in full on celebrity style gala that Los Angeles is known for. Attending fancy ass fundriasers are what wealthy people do for fun in this city. Not kidding.

This event has vegan food made by Chef Tanya from Native Foods Cafe, Animal Planet TV hosts galore, with black tie attire and art abundant silent auction items. For the last three years I have helped design the flower arrangements which is something I really enjoy doing and this year we bought over 2500 roses. Lets just say I got a few cuts on my fingers from the thorns. #worthit

After having been on my feet in the sun for hours I was pooped. I had work to do after and come the evening I was ready for something soothing and delicious. Jaime delivered, per usual. He came over to my place with fresh ingredients and whipped this up fairly quick. It is full of flavor and really hits the spot for this fall season.

Carrot Parsnip Ginger Soup, Serves 2-4

What you need:
5-6 medium carrots, peeled
2 large parsnips, peeled
1 medium russet potato, peeled
3 cups vegetable stock
1 medium onion, diced
1 garlic clove, minced
1 ½ teaspoon fresh ginger, minced
2 teaspoon salt, then to taste
1 teaspoon pepper
1 teaspoon curry powder

-Bring a large pot of water with a pinch of salt to a rolling boil. Cut up the carrots, parsnips, and potato into large, similarly sized chunks and throw into the pot. Boil until fork tender

-While the vegetables are boiling, heat a tablespoon of oil in a large saute pan. When hot, add the onions and garlic and cook until slightly translucent

-In a blender, combine vegetables, onions and garlic, stock, and remaining ingredients. Process until a smooth consistency has been achieved

Recipe by Jaime Craten


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