Looking for a quick and easy recipe to warm the soul on these cold winter days? Whoever said eating whole and healthy is challenging was mistaken. In my kitchen I like to work with easily accessible seasonal produce to make nutritious meals in a flash. If you are not one to turn down left overs, why not make a bigger pot and have soup on hand whenever a food craving strikes.

Carrot and Parsnip Soup

½ medium Onion, chopped

3 Parsnips, peeled and chopped

6 large Carrots, peeled and chopped

4 cup Vegetable Broth

1 cup Pilsner Beer

1 cup Coconut Milk

1 ¼ tsp Sea Salt

¼ tsp White Pepper

½ tsp Tumeric

1 small Apple, peeled and chopped

DIRECTIONS

In a large 5-quart saucepot add onions, parsnips, carrots, vegetable stock and beer, bring to a simmer over medium high heat and continue to cook until vegetables are soft. Add the coconut milk, salt, pepper, and turmeric and simmer for five more minutes. Add the apple and remove from heat. Puree the mixture until velvety smooth. Serve with Red Pepper Coulis and a dollop of Greek Yogurt.

Total Preparation and Cooking 20 minutes

Red Pepper Coulis

2 cups Red Pepper, chopped and seeds removed

1 clove Garlic

¼ cup Coconut Milk

¼ cup Almond Milk

Pinch of Sea Salt & Black Pepper

DIRECTIONS

In a small sauce pan over medium high heat cook all ingredients until pepper becomes soft, 7-8 minutes. Remove from heat and puree with a hand held immersion blender until smooth.

Note: This recipes makes 2 cups of sauce. Use it as garnish for soups, meats or drizzled over grilled vegetables.