This roasted carrot and parsnip soup is an easy, healthy, winter soup. All you need do is chop up some carrots, parsnips and onions and roast them in the oven. Once they are soft and caramelized, you puree them with some vegetable stock and you’ve got a tasty, slightly sweet, comforting soup.
This is a simple soup – a puree really – no special ingredients or fancy spices – just a hearty, tasty soup – perfect for this time of year. Parsnips are carrots slightly less sweet cousins. They are a great source of potassium and vitamin C. Parsnips help balance out the soup so it’s not too sweet. Carrots are packed with beta carotene and give the soup a lovely orange color as well.
I know this is the second soup recipe in a row for the blog but it was rainy and cool here all weekend so soup just seems like a perfect fit.
A couple of notes:
When you chop up the veggies – don’t cut them too small. They are going to shrink while being roasted – and if they are too small they will burn – so make each slice about an inch long.
Spread all the veggies out evenly on a baking sheet when you roast them. If they are mounded up in a pile they will steam rather than roast.
In order to not burn the garlic while it roasts, you will be roasting the garlic in its skin. So when you toss the veggies with the olive oil, add the garlic (with skin on) and toss so it’s lightly coated with oil. When the vegetables and garlic are done roasting, and the garlic is cool enough to handle, squeeze the clove and the roasted garlic will pop out of its skin. Discard the skin and add the roasted garlic to the rest of the vegetables before pureeing.
Please make sure to only fill the blender up 1/3 to 1/2 way with soup before blending, take the blender cap off and cover the opening with a kitchen towel. This will prevent any kind of blender soup explosion/disaster.
If you don’t have vegetable stock handy, then use 4 cups of water and one bouillon cube.
Adapted from this great Martha Rose Shulman recipe in the NYTimes.
|Roasted Carrot and Parsnip Soup|| |
- 1 pound of carrots - peeled and cut into 1 inch slices
- 1 pound of parsnips - peeled and cut into 1 inch slices
- 1 medium yellow onion - peeled and cut into 1 inch chunks - I used half a large onion.
- 3 cloves of garlic - unpeeled
- 2 Tbs olive oil
- 8 twists of black pepper
- 4 cups of vegetable stock
- Preheat oven to 375 degrees.
- Toss chopped carrots, parsnips, onion and garlic (garlic should be unpeeled so it won't burn) with 2 tbs of olive oil and black pepper. Toss to combine and spread out on a baking sheet and put in the oven.
- Veggies will roast for 40 minutes but give them a stir every 10 to 15 minutes so they don't burn. You want them caramelized - not burnt.
- Meanwhile, heat 4 cups of stock in a stock pot.
- When vegetables are done, squeeze garlic from its peel and add back to the veggies. Discard peel.
- Add vegetables to stock - scrape the pan to get every last bit of veggies.
- Puree vegetables and stock in a blender a bit at a time. Only fill the blender about ⅓ full and remove the little cap (blender lid insert) and cover with a kitchen towel. If you fill it up more than half and leave the little cap on - you'll have a blender soup explosion - not fun at all!
- Pour soup into bowls and serve - serves 2 to 4 depending on size of bowl/cup.