Carrot-Parsnip Bisque

This Carrot-Parsnip Bisque can be served hot or cold. Itʼs great as an appetizer when entertaining, or for lunch with a crisp green salad on the side.

Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 6 medium carrots, peeled and sliced
  • 4 medium parsnips, peeled and sliced
  • 1 Tbsp. coconut oil
  • ½ cup minced shallots
  • ½ tsp. ground white pepper
  • 1 tsp. all-natural sea salt
  • 1 tsp. arrowroot or tapioca powder
  • 1 cup vegetable stock
  • 2 cups coconut milk
  • ½ tsp. ground nutmeg


  • In a steamer over medium heat, cook carrots and parsnips until soft, about 10 minutes.
  • In a large stockpot, heat coconut oil; add shallots, pepper, and salt. Sauté for 5 minutes, or until shallots are tender. Sprinkle in arrowroot or tapioca powder and whisk in stock; stir constantly until mixture thickens and comes to a boil, about 3 minutes.
  • In a food processor or blender, combine stock mixture with steamed carrots and parsnips; purée until smooth.
  • Add coconut milk; process until well mixed, and return to pot. Stir in nutmeg; heat on low, stirring occasionally for 1 minute, or until heated through. Serve hot, or chill in refrigerator and serve cold.