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Carrot and Parsnip Soup

A comforting and flavorful soup made with roasted carrots and parsnips, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 grams parsnips Look for parsnips that are firm and have a smooth skin.
  • 300 grams carrots Try using multi-colored carrots for a pop of color!
  • 1/2 medium onion Sweet onions work delightful wonders here.
  • 5 cloves garlic Leave the skin on during roasting for a milder, sweeter taste.
  • 1 tablespoon olive oil High-quality extra virgin olive oil is recommended.
  • 2 teaspoons dried herbs (herbes de Provence) Feel free to swap with thyme or rosemary.
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1200 ml vegetable broth Homemade is best, but store-bought organic broth works well.

Method
 

Preparation
  1. Preheat the oven to 200°C (400°F).
  2. Scrub the parsnips and carrots; top and tail, then chop into approximately 2 cm (3/4 in) thick rounds.
  3. Peel the onion and cut into thick strips.
  4. Crush the garlic cloves with the side of your knife and toss them in unpeeled.
Roasting
  1. Combine ingredients in a baking dish: Add olive oil, herbes de Provence, sea salt, and black pepper.
  2. Toss well to ensure everything is evenly coated.
  3. Roast for 40 minutes, stirring halfway to prevent excessive browning.
Blending
  1. Remove the garlic skins and squeeze the garlic from its skin into the roasted vegetables.
  2. Transfer the roasted veggies to a large pot and pour in the vegetable broth.
  3. Bring to a gentle simmer and blend until smooth using an immersion blender.
Final Touches
  1. Season to taste with extra salt and pepper as needed.
  2. Reheat gently over low heat, and serve piping hot.

Notes

This soup can be customized with spices or cream, and the use of fresh ingredients will yield the best flavor.