Ingredients

The following ingredients have 6 Servings
  • 1 onion (chopped)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 lb organic carrots (peeled & cut into 1 inch chunks)
  • 1 small parsnip ( cut into chunks)
  • 1 qt water
  • 3/4 c heavy cream, coconut cream or almond milk
  • 1 bay leaf
  • 1 sprig sage
  • 8 sprigs fresh thyme
  • 1 pinch nutmeg (freshly grated)
  • 1/2 tsp red pepper flakes ((+ more to taste))
  • 1/4 c chopped pistachios (optional)
  • 1/4 lb Humboldt Fog Goat Cheese
  • sea salt to taste
  • 1.5 tsp fresh ginger (-grated)
  • 1 sprig rosemary

Instruction

  • Add the olive oil and butter to a medium heavy bottom pot on low flame.
  • Add the onion and a pinch of sea salt and cook for a few minutes. Stir in the red pepper flakes, rosemary, sage, thyme, bay leaf, parsnip and carrots. 
  • Give everything a good stir to mix together and pour in enough water to cover everything. Bring to a simmer and cook for 15 minutes or until the carrots have softened. 
  • Discard the bay leaf together with the rosemary and thyme sprigs.
  • Use a hand held immersion blender and puree the soup in the same pot until creamy and smooth. Add a little more warm water If a thinner consistency is desired.
  • Add the cream and heat through. Stir in the nutmeg or grated ginger.
  • Adjust seasonings to taste with sea salt. Ladle into bowls and serve with the goat cheese and fresh herbs on top.Garnish with the pistachios and more red pepper flakes.