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Parsnip Carrot Bisque


  • 1 tablespoon oil
  • 2 small potatoes, chopped
  • 3 parsnips, chopped
  • 3 carrots, chopped
  • 1 bunch green onion, chopped
  • 1 inch fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1 can coconut milk
  • 1 pinch nutmeg
  • Salt and pepper to taste


In a large saucepan, heat oil over medium high heat. Add veggies and ginger and stir to coat. Add coconut milk plus one can water. Bring to a boil, then simmer about 20 minutes until veggies are tender. Add nutmeg, salt and pepper. Puree soup in blender in small batches and serve garnished with nutmeg.

Submitted by Sara Jones, Tucson CSA