Carrot, Parsnip & Ginger Soup with Cilantro-Cashew Pesto Recipe from Jessica Seinfeld - Jessica Sein

Ingredients

• For the soup
• 1 yellow onion
• 2 tablespoons extra virgin olive oil
• 1¼ teaspoons kosher salt, plus more to taste
• 1 pound carrots
• 8 ounces parsnips
• 2 tablespoons grated fresh ginger
• 4½ cups water, plus more if necessary
• ½ cup coconut milk
• 1 teaspoon ground turmeric
• For the pesto
• 1½ cups fresh cilantro
• ¼ cup roasted cashews
• ½ jalapeño, seeded
• ¼ cup extra virgin olive oil
• ¼ teaspoon kosher salt