I don’t know about you but I’m done with turkey for a bit. Delicious for sure but I’ve made two of my own turkey’s this past week (I’m obsessed with whole turkey’s) and I need a bit of a detox. In case you are feeling the same, I felt compelled to share this amazing soup recipe. I came up with it years ago and it’s one of our favorites. It’s creamy (but contains no cream), full of flavor, detoxing and it’s filling without being unhealthy–you wont believe it.

My family and I have been trying to partake in a “meatless” day once a week too and this provides a great option everyone likes. I hope you’ll make it, love it and let me know!

xx Janine

Janine’s Incredibly Creamy (Sans Cream) Roasted Carrot, Parsnip, Ginger Soup


My parsnip ready to be chopped for the pot!

3 large parsnips – peeled and chopped

3 large carrots – peeled and chopped

2 Tablespoons olive oil

1 large onion – chopped

5 cups water or no salt stock

1 Tablespoon minced fresh ginger

1 Tablespoon minced fresh garlic

2 Tablespoons Coconut aminos

1/4 teaspoon cumin

Pepper to taste

1/2 cup fresh dill or cilantro or mint: chopped (you can mix in different herbs)


Place the chopped parsnips and carrots on a large baking sheet lined with parchment paper with 1 tablespoon olive oil – mix well spread out in one layer.

In a 400 degree oven, roast parsnips and carrots for 40 minutes or until brown and slightly charred. Take out of the oven when done.

In a medium to large pot, fry the chopped onion with 1 Tablespoon olive oil until brown.  Add the roasted parsnips and carrots and mixed well.

Add the remaining ingredients, the water (or no salt stock), ginger, garlic, coconut aminos, cumin, pepper and the fresh herbs.

Bring to a boil then simmer for 35-40 minutes.

Puree with a hand blender until creamy smooth.