Parsnip and Turmeric Soup

Parsnip has a distinct sweet taste that will be soothing to your palate. The touch of fresh turmeric adds color and wonderful anti-inflammatory properties.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 6


  • 3 Tbsp. coconut oil
  • 1 large white onion, peeled and chopped
  • 3 large stalks celery, chopped
  • 1 clove garlic, peeled and chopped
  • 1 tsp. kosher salt
  • 1 tsp. ground white pepper
  • 10 cups gluten-free chicken stock
  • 1 bay leaf
  • 2 pieces (3 inches each) fresh turmeric root, diced
  • 3 1⁄2 lbs. parsnips, peeled and diced
  • 1⁄2 cup light coconut milk
  • 2 Tbsp. chopped chives


  • In a large stock pot over medium heat, melt the coconut oil. Add the onion, celery, and garlic. Season with salt and pepper. Cook until translucent, about 5 minutes. Add the chicken stock, bay leaf, turmeric root, and parsnips. Bring to a boil, then immediately reduce the heat and simmer for 1 hour or until the parsnips are soft.
  • Remove from heat and let cool for 10 minutes. Remove the bay leaf.
  • Transfer to a blender and blend in batches until smooth. Return to the pot and cook over medium heat. Add the coconut milk. Garnish with chives and serve warm.