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Recipes | Carrot-Parsnip Soup
carrots and parsnips

Packed with vitamin C, this soup will help boost immunity.

Carrot-Parsnip Soup

With healthy doses of vitamin C in both carrots and parsnips, you're sure to get your recommended daily allowance of immune-system health with this delicious soup. Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," part of the Living Naturally lecture series at the clinic. Watch the talk in its entirety.

Makes 4 Servings

  • 3 medium carrots
  • 3 medium parsnips
  • 1⁄2 tsp fresh lemon juice
  • 1⁄4 tsp marjoram
  • 1⁄2 tsp salt (or up to 1 teaspoon, to taste)
  • water or broth (use enough to cover vegetables)

Cut carrots and parsnips into 1-inch pieces, bring to a boil and simmer in water until vegetables are soft.

Blend into a smooth purse using a food processor, mixer or ricer, adding cooking water as needed for consistency. Add fresh lemon juice and marjoram. Serve hot.

Note: Yams may be substituted for the carrots.


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