Parsnip, carrot & Mushroom soup

Soup season is any season in my book, so I am always looking for a nutrient dense recipe that will also leave me feeling warm, cozy, and comforted inside. The sweetness that the parsnips provide and the earthiness of the carrots give this soup the balance that our tastebuds crave. Feel free to get creative with this simple soup recipe by swapping carrots for red peppers, tomatoes, potatoes, or even cauliflower!

INGREDIENTS

For the Soup

Carrots (5, rinsed, roughly chopped)
Parsnips (4, rinsed, roughly chopped)
Maple syrup (2 TBS)
Thyme (1 bushel)
Garlic olive oil (2 TBS)
Vegetable Broth (1 cup)
Unsweetened coconut milk (1 can)
Sea Salt

For the Topping

Assorted Mushrooms (1 lb)
Parsley (1 bushel, chopped without stems)
Garlic olive oil (2 TBS)
Butter / Non-dairy butter (1 TBS)

MAKE

Heat oven to 425F (220C)
Line baking sheet with parchment paper
Spread carrots out onto a baking sheet (make sure each piece has a spot because if they overlap it will be difficult to bake through)
Drizzle carrots with 1 TBS garlic olive oil, 2 TBS maple syrup, few fresh thyme leave, and pinch of sea salt
Bake carrots for 20 minutes or until cooked
Spread parsnips out evenly onto baking sheet
Drizzle with 1 TBS garlic olive oil and pinch of sea salt
Bake parsnips for 15 minutes or until cooked through
Add cooked carrots and parsnips to a large pot; set to medium heat
Add vegetable broth and coconut milk; bring to boil
Once boiled, let simmer for 5 minutes
Remove from heat; blend with immersion blender

In a sauce pan, add 1 TBS garlic olive oil and 1 TBS butter
Once hot, add mushrooms and parsley
Cook for 5 min or until tender

Pour soup into a bowl and top with mushrooms, fresh thyme leaves, and drizzle of garlic olive oil