The vibrancy of this Cumin Roasted Carrot + Parsnip beams out of the bowl. And the goodness it brings matches it’s amazing colour. The natural sugars from roasting the root vegetables are roasted combine perfectly with the lovely nutty flavour of the parsnip. This one really is for all my people who need digestive and/or hormonal love.
This is an incredibly simple soup with some amazing benefits to your body.
Both carrot and parsnip are low-reactive in the digestive system. And when roasted with cumin, which helps stimulate our digestion. When we are healing our gut we need to take out foods that are reactive to help decrease the inflammation, whilst we repair the lining of the digestive tract. This is where we often need to have a short term therapeutic diet in place. But therapeutic diets do not have to be boring, bland or hard. This Cumin Roasted Carrot + Parsnip Soup is proof of that. If you would like more recipes dedicated to this grab a copy of my Gut Healing Cookbook.
For us women as we lead up to the time of our period we get an increase in something call prostaglandins, these cause inflammation and they are perfectly normal. The inflammation can get a little out of hand, particularly when we have hormonal imbalances (you can find out more about that here). When we have hormonal imbalances this can cause stress in our body and our digestive system, resulting in it often becoming sluggish. Adding in easily digestable and low-reactive foods in the lead up to your period can really help.
This Cumin Roasted Carrot + Parsnip Soup is delicious and just the nourishment your digestion needs. The golden goodness provided by the root veggies both grounds us and adds a little sunshine, right into our core, where we need it the most.
What Do I Need?
- 500g of Carrots, roughly chopped
- 300g of Parsnips, roughly chopped
- 1 litre of Chicken Bone Broth or Vegetable Broth to make it Vegan
- 500ml of Filtered Water
- 1 tablespoon of Extra Virgin Olive Oil
- 1 tablespoon of Cumin, ground
- 1 teaspoon of Coriander, ground
- Salt and Pepper to taste
Let’s Do This!
1. Pre-heat the oven to 200c.
2. Toss the carrot and parsnip in the oil and coat with the cumin and coriander.
3. Place on a lined tray and bake for 30 minutes until they have softened and caramelised.
4. Put the roasted veggies in a large pot, making sure you scrape in all the seasoned oil. Add the broth and water and bring to the boil. Then turn down to a simmer for 10-15 minutes.
5. Remove from the heat. Blend the soup using either a stick (immersion) blender or pouring it into a jug blender. If needed add in the additional filtered water. I like a thick soup and also a little chunky. You can blend it to your liking.
6. If needed return it to the pan to heat again ready to serve
7. Serve drizzled with tahini and topped with pumpkin and sunflower seeds. I like a little gluten free bread on the side of mine too.
This recipe serves 4-6.
It is gluten and dairy free, Vegan friendly and is suitable for those following a SIBO diet.