Carrot, Parsnip, Ginger and Coconut Soup

by Rachael Ray Show Staff 3:08 AM, January 23, 2013

Aired January 23, 2013

Serves 6 servings
6 large carrots
5 parsnips
1 finger length ginger, peeled
Extra-Virgin Olive Oil
3 tablespoons apple cider vinegar
Salt and pepper
12 cippolini onions, peeled
1 1/2 quarts vegetable stock
2 cans coconut milk
1 1/2 pints fresh pressed carrot juice

Preheat oven to 375F.

Peel and chop carrots, parsnip and ginger into large pieces; toss with olive oil, apple cider vinegar, salt and pepper, and place in a roasting pan or on a baking sheet. Cover with foil and roast for 30-40 minutes.

Toss cippolini with a generous amount of olive oil, salt and pepper, and place in a separate roasting pan or baking sheet. Cover with foil and roast for 20-25 minutes.

After the 30-40 minutes in the oven for the carrot mixture , turn the oven up to 400F and remove the foil to allow the carrots, parsnips and ginger to brown. Roast another 15-20 minutes or until perfectly tender. Do the same for the cippolinis and roast for another 10-15 minutes.

Transfer the carrot mixture and cippolinis to a large pot. Add in the vegetable stock and 1 can of coconut milk. Let simmer for 10 minutes.

In a blender, puree the carrot mixture in batches, adding 1/4 cup of the fresh carrot juice and 1/4 cup of the coconut milk from the remaining can with each batch. Blend until perfectly smooth. Adjust seasoning and liquids as needed.

Garnish with toasted coconut and a drizzle of maple syrup. Lime zest is also a nice addition.