Roasted Carrot And Parsnip Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and chop the carrots and parsnips into small pieces.
• STEP 3.Place the chopped vegetables on a baking sheet and drizzle with olive oil. Season with salt, pepper, and dried thyme. Toss to coat evenly.
• STEP 4.Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
• STEP 6.Add the roasted carrots and parsnips to the pot. Stir in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow the flavors to meld together.
• STEP 7.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be careful with the hot liquid.
• STEP 8.Return the soup to the pot and heat over low heat. Season with salt and pepper to taste.
• STEP 9.Serve the roasted carrot and parsnip soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh parsley.

Cooking Tips

• Roasting the carrots and parsnips before adding them to the soup enhances their natural sweetness and adds depth of flavor.
• If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be careful when blending hot liquids and work in batches if needed.
• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup before serving.

Storage and Serving

• Store any leftovers of the roasted carrot and parsnip soup in an airtight container in the refrigerator for up to 3 days.
• To reheat the soup, simply heat it gently on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.