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Carrot and Parsnip Soup

A cozy, velvety soup made from roasted carrots and parsnips, perfect for chilly days and gatherings.
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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, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Root Vegetables
  • 300 grams 300 grams (2 cups) parsnips Choose smooth, firm ones for the best flavor. You can substitute with sweet potatoes if desired.
  • 300 grams 300 grams (2 cups) carrots Opt for vibrant orange carrots. Scoring them with a knife can enhance their sweetness.
Aromatics
  • 1/2 medium 1/2 medium onion A yellow onion works well, but feel free to use shallots or leeks for a milder flavor.
  • 5 cloves 5 cloves garlic (skin on) Roasting garlic with the skin on protects it from burning and infuses a lovely sweetness.
Flavor Enhancers
  • 1 tablespoon 1 tablespoon olive oil A high-quality extra virgin olive oil can elevate the overall flavor.
  • 2 teaspoons 2 teaspoons dried herbs (herbes de Provence) Can be swapped with thyme or rosemary.
  • 1/2 teaspoon 1 teaspoon sea salt Adjust to taste, especially if using low-sodium broth.
  • 1/2 teaspoon 1/2 teaspoon black pepper Freshly ground works best!
Broth
  • 1200 ml 1200 ml (5 cups) vegetable broth Use a good-quality store-bought vegetable broth or homemade.

Method
 

Preparation
  1. Preheat the oven to 200 C (400 F).
  2. Scrub the parsnips and carrots thoroughly. Top and tail them, cutting into rounds approximately 2 cm (3/4 in.) thick.
  3. In a large baking dish, add the veggies.
  4. Peel the onion and slice it into thick strips. Add this to your baking dish along with the garlic (skin on), olive oil, dried herbs, sea salt, and black pepper. Toss everything together so the veggies are nicely coated.
Cooking
  1. Place the baking dish in the preheated oven. Roast for around 40 minutes, or until the vegetables are lightly golden and softened.
  2. Once roasted, let the veggies cool slightly. Remove the garlic cloves from their skins and toss them into a large pot along with the other roasted vegetables.
  3. Pour in the vegetable broth and blend everything together using an immersion blender until the soup reaches a smooth consistency.
  4. Taste and adjust salt and pepper as needed. If it’s too thick, feel free to add a splash more broth.
Serving
  1. Serve the Carrot and Parsnip Soup hot in bowls, garnished with your favorite toppings (like croutons or fresh herbs).

Notes

Store in a sealed container in the fridge for up to three days or freeze for up to three months. Roasting is key for flavor enhancement. Stir in cream for a richer soup if desired.