Roasted Parsnip and Carrot Soup

Summary

Craving something wholesome and comforting? Roasted Parsnip and Carrot Soup might just be your new favorite. This heartwarming dish is the perfect blend of sweet parsnips, earthy carrots, and aromatic spices. Not only is it a delightful treat to your taste buds, but it’s also packed with essential nutrients. Let’s dive into this scrumptious culinary adventure.

Ingredients

• Parsnips: 5 medium-sized (about 500g) [Approx. 17.6 oz]
• Carrots: 4 large (about 400g) [Approx. 14.1 oz]
• Olive oil: 3 tablespoons [45 ml]
• Onion: 1 large, finely chopped
• Garlic cloves: 3, minced
• Vegetable broth: 4 cups [Approx. 950 ml]
• Fresh thyme: 2 sprigs
• Salt: to taste
• Black pepper: to taste
• Cream (optional for garnish): 2 tablespoons [30 ml]

Preparation and Cooking Time: About 60 minutes

Serves: 4

Nutritional Facts Per Serving:

• Calories: 220
• Protein: 3g
• Carbohydrates: 40g
• Dietary Fiber: 9g
• Sugars: 8g
• Fat: 6g
• Saturated Fat: 1g
• Sodium: 850mg

Instructions

1. Start by preheating your oven to 425°F (220°C).
2. Clean and peel the parsnips and carrots. Cut them into even-sized chunks.
3. Toss the parsnip and carrot chunks in a bowl with 2 tablespoons of olive oil, ensuring they’re well-coated.
4. Spread them on a baking sheet in a single layer.
5. Roast in the oven for about 25 minutes or until they’re golden and tender.
6. In a large pot, heat the remaining tablespoon of olive oil. Add the chopped onions and sauté until translucent.
7. Stir in the minced garlic and cook for another 2 minutes.
8. Add the roasted parsnip and carrot chunks to the pot.
9. Pour in the vegetable broth and add the sprigs of thyme.
10. Bring the mixture to a boil, then reduce the heat, letting it simmer for about 20 minutes.
11. Once done, remove the sprigs of thyme.
12. Use a blender or immersion blender to purée the Roasted Parsnip and Carrot Soup until smooth.
13. Season with salt and black pepper to your liking.
14. Serve hot and, if desired, drizzle a bit of cream on top for an extra luxurious finish.

Tips

1. Opt for organic parsnips and carrots if possible. They often have a richer flavor which will enhance your Roasted Parsnip and Carrot Soup.
2. Roasting deepens the flavors, so don’t rush this step. It’s key to achieving that rich taste in your soup.
3. If the soup is too thick for your liking, you can always add a little more broth to reach your desired consistency.

Serving Suggestions

• The Roasted Parsnip and Carrot Soup pairs wonderfully with a slice of crusty whole grain bread.
• If you’re looking to add a touch of green, sprinkle some chopped fresh parsley or cilantro on top.
• For those who love a bit of heat, a dash of chili flakes or a swirl of chili oil could add a delightful kick.

So, the next time you’re in need of some soul-soothing goodness, remember this Roasted Parsnip and Carrot Soup. AH7 is always here to guide you to healthful, flavorful feasts that not only satisfy your stomach but also your soul. Dive spoon-first into this bowl of comfort and let every sip remind you of the simple pleasures in life. Cheers to good food and even better health!

Roasted Parsnip and Carrot Soup

Craving something wholesome and comforting? Roasted Parsnip and Carrot Soup might just be your new favorite. This heartwarming dish is the perfect blend of sweet parsnips, earthy carrots, and aromatic spices. Not only is it a delightful treat to your taste buds, but it’s also packed with essential nutrients. Let’s dive into this scrumptious culinary adventure.

5 from 1 vote

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Total Time: 1 hour hour

Nutritions

Nutrition Facts

Roasted Parsnip and Carrot Soup

Amount per Serving

Calories

220

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Sodium

 

850

mg

37

%

Carbohydrates

 

40

g

13

%

Fiber

 

9

g

38

%

Sugar

 

8

g

9

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Parsnips: 5 medium-sized about 500g [Approx. 17.6 oz]
• – Carrots: 4 large about 400g [Approx. 14.1 oz]
• – Olive oil: 3 tablespoons [45 ml]
• – Onion: 1 large finely chopped
• – Garlic cloves: 3 minced
• – Vegetable broth: 4 cups [Approx. 950 ml]
• – Fresh thyme: 2 sprigs
• – Salt: to taste
• – Black pepper: to taste
• – Cream optional for garnish: 2 tablespoons [30 ml]

Instructions

• Start by preheating your oven to 425°F (220°C).
• Clean and peel the parsnips and carrots. Cut them into even-sized chunks.
• Toss the parsnip and carrot chunks in a bowl with 2 tablespoons of olive oil, ensuring they’re well-coated.
• Spread them on a baking sheet in a single layer.
• Roast in the oven for about 25 minutes or until they’re golden and tender.
• In a large pot, heat the remaining tablespoon of olive oil. Add the chopped onions and sauté until translucent.
• Stir in the minced garlic and cook for another 2 minutes.
• Add the roasted parsnip and carrot chunks to the pot.
• Pour in the vegetable broth and add the sprigs of thyme.
• Bring the mixture to a boil, then reduce the heat, letting it simmer for about 20 minutes.
• Once done, remove the sprigs of thyme.
• Use a blender or immersion blender to purée the Roasted Parsnip and Carrot Soup until smooth.
• Season with salt and black pepper to your liking.
• Serve hot and, if desired, drizzle a bit of cream on top for an extra luxurious finish.

Notes

1. Opt for organic parsnips and carrots if possible. They often have a richer flavor which will enhance your Roasted Parsnip and Carrot Soup.
2. Roasting deepens the flavors, so don’t rush this step. It’s key to achieving that rich taste in your soup.
3. If the soup is too thick for your liking, you can always add a little more broth to reach your desired consistency.