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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
The parsnips in this soup give it an earthy flavor that is well balanced by the creaminess of the coconut milk. Even my pickiest eaters liked it.
1 tablespoon oil
2 teaspoons chopped garlic or 2 cubes Gefen Frozen Garlic
2 large leeks, finely sliced
5 large carrots, diced (about 1 and 1/2–2 cups)
2 large parsnips, diced (about 1 and 1/2 cups)
5 cups vegetable stock or Manischewitz Chicken Stock
1/4 teaspoon ground ginger or 1 cube Dorot Frozen Gardens Ginger
kosher salt and black pepper, to taste
1 (14-ounce/400 gram) can coconut milk
2 cloves garlic, halved
generous sprig of fresh thyme
toasted pumpkin seeds, for garnish
In a large pot, heat the oil and sauté the chopped garlic and leeks until soft. Add the carrots and parsnips, and sauté until they begin softening, about 7–10 minutes. Add the stock, ginger, salt, and pepper. Bring to a boil, then lower flame and let cook until a fork inserted into a carrot can easily break it apart. Puree with a hand blender to combine.
Meanwhile, in a small saucepan, heat the coconut milk along with the garlic halves and thyme sprig. Bring to a high simmer, and then lower flame, cooking for about half an hour. Remove the thyme sprig and the garlic (leave some of the thyme leaves in the milk). Pour three quarters of the coconut milk into the pureed soup and blend once again until smooth.
When ready to serve, garnish with a spoon of the reserved coconut milk and some toasted pumpkin seeds.
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