INGREDIENTS
2 bunches medium rainbow carrots
4 whole cipollini onions or 1 large sweet onion, diced
2 tablespoons horseradish
3 cups 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
STEPS
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
