Roasted Carrot | Sweet Potato | Parsnip Soup | Horseradish Hemp Cream

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el·e·ments


2 bunches medium rainbow carrots
4  whole cipollini onions or 1 large sweet onion, diced
2 tablespoons Whole30 compliant prepared horseradish

3 cups Whole30 compliant coconut milk
½ cup Whole30 compliant mayo

1 small sweet potato, diced

1⁄2 lb parsnips, cubed
2 garlic cloves, whole

5 tablespoons ghee

¼ cup hemp seeds

salt + pepper
 

in·can·ta·tion

 

combine horseradish + mayo + ¼ cup water + ¼ teaspoon salt + pepper.
add to blender, puree till smooth.

set aside.

 

preheat oven, 450.

toss carrots + onion + parsnips + garlic + 1 tbsp ghee + salt + pepper
arrange veggies on baking sheet
roast, 25 minutes.
let chill.
transfer veggies + 2 cups coconut milk to blender, puree.
add more coconut [or water] if needed, 1/4 cup at a time

blend until smooth.
pour mixture into soup pan, cover with lid.

simmer on low, 10 mins [ stirring frequently]

 

transfer soup to bowl + drizzle with horseradish sauce

 

garnish:
hemp seeds +  french radishes

 

lauren richeson