Creamy Carrot Parsnip Soup (Print Version)

# Ingredients:

→ Main Soup Ingredients

01 - 500 grams carrots
02 - 500 grams parsnips
03 - 1 onion
04 - 2 cloves garlic
05 - 4 cups vegetable stock
06 - 1 (19oz) can of coconut milk
07 - 2 tablespoons harissa paste
08 - 3 tablespoons lime juice
09 - Salt and pepper to taste
10 - 1 (19oz) can of cannellini beans
11 - 1/4 teaspoon cayenne pepper
12 - 1 tablespoon nutritional yeast (optional)

→ Topping

13 - 1 cup fresh basil
14 - 3-4 tablespoons olive oil (add more if needed)

# Instructions:

01 - Peel and chop the carrots and parsnips. Place them on a cookie sheet, drizzle with olive oil, and sprinkle a bit of sea salt. Roast in the oven at 425°F (220°C) until they become soft and develop lightly caramelized edges, approximately 45 minutes.
02 - Melt butter in a heavy-bottomed soup pot. Add the onions and cook until they become soft. Stir in the minced garlic and cook for about 60 seconds.
03 - Pour in the vegetable stock, cannellini beans, harissa paste, lime juice, salt and pepper, cayenne pepper, and nutritional yeast (if using). Bring the mixture to a light simmer and let it cook while the vegetables are roasting.
04 - Once the roasted vegetables are ready, add them to the soup pot and turn off the heat. Pour in the coconut milk and let the soup cool for around 20 minutes. Blend the soup using a blender or an immersion blender in batches if necessary. Rinse out the empty soup pot.
05 - Return the blended soup to the pot and gently reheat it. Taste and adjust the seasonings as needed. Add more salt, pepper, harissa, or lime juice to suit your preferences.
06 - Wash the basil leaves and pat them dry. In a food processor or blender, combine the basil leaves with a few tablespoons of olive oil. Blend until smooth. Strain the mixture using a fine strainer, and store the basil oil in an airtight container.
07 - Serve the soup hot, garnished with fresh basil and a drizzle of olive oil. Enjoy!

# Notes:

01 - Roasting the vegetables develops a deeper, caramelized flavor.
02 - Allow the soup to cool slightly before blending to avoid accidents.
03 - Blend the soup thoroughly for a velvety-smooth texture.
04 - Prepare the soup a day in advance to allow the flavors to intensify.

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