Bright Line Eats

This soup can be your vegetable portion for lunch, or a larger bowl can be your vegetable portion for dinner!

Start by sautéing 1/4 of a large yellow onion in 2 tbsp of coconut oil. In the InstantPot sauté for 5 minutes on high.

Peel and dice 1lb (16oz) of carrots.

Peel and dice 8oz of parsnips.

Add carrots, parsnip, and 2 inches of a peeled and diced ginger root in your InstantPot.

Next season with 3/4 tsp yellow curry powder and pour in 4 cups of vegetable broth. Mix this well. Cook in InstantPot for 10 minutes on high pressure. Manually release the pressure.

To the cooked vegetables add in 1/2 cup of coconut milk and salt to taste. Use an immersion blender to purée until smooth. This recipe makes 4 lunch size vegetables servings.

Add 4oz protein – salmon filets pictured here.

With 6oz of fruit – pineapple pieces pictured here, this makes a complete BLE women’s weight loss potion lunch. Recipe to follow.

carrot parsnip soup with ginger

• 2 tbsp coconut oil

• 1/4 large yellow onion, diced

• 1 lb (16oz) carrots, peeled and sliced

• 8oz parsnip, peeled and sliced

• 2 inch knob fresh ginger, peeled and diced

• 3/4 tsp yellow curry powder

• 4 cups vegetable broth

• 1/2 cup coconut milk

• Salt, to taste

Select the sauté setting on the Instant Pot and heat coconut oil. Add onion and sauté for 5 minutes. Add carrots, parsnips, ginger, curry powder, and broth. Stir well.

Secure lid and move pressure release to sealing. Press cancel to reset the cooking program. Select Soup/Broth and set cooking time for 10 minutes at high pressure.

Perform a quick pressure release by moving the Pressure release to venting. Open the pot. Add the coconut milk and salt. Purée the soup with an immersion blender until smooth.

4 servings

This could also be made on top of the stove. I would estimate the cooking time to be 40-45 minutes until the vegetables are tender.

Enjoy!