Roasted Parsnip Carrot Soup Recipe

parsnipcarrotsouprecipe

Roasted Parsnip Carrot Soup Recipe

Roast your Roots Veggies

  • 6 med parsnips, peeled and sliced into two inch portions
  • 6 med carrots, peeled and sliced into two inch portions
  • tbsp or so of good quality olive oil
  • cracked sea salt
  • Roast at 400 till tender to the fork, approx 20 to 25 min

Now you can make a lot more, I did, I made a big sheet pan of these, served half at the dinner table, tossed with a tbsp of butter and tbsp of maple syrup and a bit of cracked pepper..  Amazing, then I put the second half of the pan into the fridge and held the roasted sweetened parsnips an carrots to make the soup the next day.

Parsnip Carrot Soup.

  • 1 med to large onion, peeled and diced
  • 1 tbsp of good olive oil
  • Six cups of veggie or chicken broth
  • Roasted Parsnips and Carrots
  • 1 tsp of a good no salt seasoning like Mrs. Dash or my med fine herb blended
  • Salt and pepper to taste
  • cream to taste

In a good heavier bottom soup pot, add your oil and the onions, (no garlic or ginger, you can use them but it will change the soups overall taste profile) cook till onions are clear, then add in the broth, if you want thinner soup, add more broth, move up to 8 cups.. add your precooked roasted root veggies, your spices and heat it up till simmer to blend the flavours..  Remove from heat, and use your stick blender to make it as smooth as you would like..

Portion it out into your bowls and just before serving, put a tiny swirl of cream on top with a few red pepper flakes, goes amazing with a good hearty bread for dipping and cleaning up the bowl afterwards

This makes 4 big hearty lunch or lighter soup bowls of soup..  but can so easily be scaled up in amounts, or down..  This soup lets those rich earthy flavour of the roasted parsnip and carrot stand out and they are perfect in their fall glory!

Got a bit left over.. do consider using it as a cheese sauce base, add a little more broth to thin it down just a touch if needed, grate a cup a cheese, warm the soup, add the cheese till it melts in and then use that as a topping for roasted Cauliflower or Baked potato or even just a bowl of Rice..

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