Description
A smooth and flavorful soup made from roasted carrots and parsnips, seasoned with herbs.
Ingredients
Scale
- 2 lbs carrots, peeled and chopped
- 1 lb parsnips, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots and parsnips with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and slightly caramelized.
- While vegetables are roasting, heat a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and thyme and cook for 1 minute more until fragrant.
- Add roasted carrots and parsnips to the pot.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat and cook for 10 minutes.
- Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
- Return soup to the pot. Stir in heavy cream if using.
- Heat gently until warmed through. Season with additional salt and pepper if needed.
- Serve hot.
Notes
- For a vegan option, omit the heavy cream or use a dairy-free alternative.
- Garnish with fresh parsley or chives.
- Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Carrot Parsnip Soup, Roasted Vegetable Soup, Creamy Vegetable Soup, Healthy Soup, Easy Soup Recipe