It seems I can’t get enough of soup lately.  And why not, it’s a great way to get your veggies in a warm and nourishing way as the days get cooler.  Today’s recipe is brought to us by loyal fan and guest blogger Sue Sitki.  Carrots and Parsnips are great local fall root vegetables.  Parsnips, relatives of carrots contain a good amount of vitamin C, potassium, manganese, B vitamins (B1, B3, B6 and folic acid), and fibre.  Carrots on the other hand provide the highest source of pro-vitamin A carotenes, as well as good levels of vitamin K, biotin, fibre, and vitamin C.

Ingredients

4 parsnips, chopped

4 carrots, chopped

1 onion, chopped

4 cloves garlic, minced

2 tbsp olive oil

1 tsp nutmeg

1 tbsp fresh ginger

1 cup unsweetened almond milk

1 cups water

Method:

Heat over to 325F.  Toss vegetables in garlic & olive oil, and place on baking sheet in the oven for 40 minutes or until carrots and parsnips are lightly roasted.  Transfer veggies to a high powered blender or food processor.  Cover with water and almond milk and puree until smooth.  Add more liquid to adjust the consistency for your own enjoyment.  Top with fresh cracked pepper and sea salt to taste.