It’s a cold 35° on this Monday in March. The weather is kind of riding the fence these days. It’s not dead of winter, and not yet spring. There are signs of the arrival of spring: flowering cherry trees and dogwoods are blooming; and the daffodils are a beautiful bright yellow.
There are still grey, cold, rainy days just perfect for a hot bowl of soup; a cup of hot tea, and a good book.
*Side note: I have just finished the wonderful novel “Delicious” by Ruth Reichel (I am a big fan of all her writings). This book I could not put down.
I have a wonderful new soup recipe that is a must try ~ Carrot and Parsnip Soup. The recipe I have adapted due to my problems with cow’s dairy. **Just know where I have substituted goats milk kefir and strained goats milk yoghurt you can use cow’s milk products.
Carrot and Parsnip Soup
Ingredients:
1/4 cup goat butter (or butter of choice)
2 cups of chopped onion
1 Tablespoon of minced garlic
3 cups of grated carrots
3 cups of grated parsnips
1 cup of chopped celery
6 cups of chicken broth
1 Tablespoon of ground coriander
2 teaspoons sugar
1 1/4 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 cup goats milk kefir (or heavy whipping cream)
1/2 cup strained goats milk yoghurt (or sour cream)
- In a large saucepan, melt butter over medium heat. Careful not to burn butter.
- When butter is melted add the chopped onion and minced garlic to the saucepan. Saute this for about 5 minutes, stirring frequently, until onion is transparent.
- To this mixture add the carrots, parsnips, and celery. Cooking for another 5 minutes, stirring frequently.
- To the vegetable mixture add the chicken broth, coriander, sugar, salt, garlic powder, and the white pepper. Bring to a boil, reduce heat to medium low, and simmer for 30 minutes.
- Remove the pot from the heat and let cool for about 15 to 20 minutes.
- Transfer the soup to a blender in two batches. Being careful to vent the top of the blender for safety, purée until smooth.
- Returning the soup to the saucepan over medium heat. Add the kefir (or heavy whipping cream) and strained yoghurt (or sour cream. Whisk until the soup is smooth.
- Cook until the soup is heated through; about 20 minutes.
- If you wish, garnish the individual servings with carrot and parsnip curls and snips of dill or carrot leaves.
This is and excellent soup for any occasion. It warms the heart and the soul. Enjoy
Thanks for reading and Blessings,
Lemongrass and Green Tea 
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