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Roasted Carrot and Parsnip Soup

Roasted Carrot and Parsnip Soup | Green Valley Kitchen
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4.5 from 4 reviews

A tasty, filling soup featuring roasted carrot and parsnip. Very simple to make using just a few healthy ingredients.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Meanwhile, heat 4 cups of stock in a stock pot.
  5. When vegetables are done, squeeze garlic from its peel and add back to the veggies. Discard peel.
  6. Add vegetables to stock – scrape the pan to get every last bit of veggies.
  7. Puree vegetables and stock in a blender a bit at a time. Only fill the blender about 1/3 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!
  8. Pour soup into bowls and serve – serves 2 to 4 depending on size of bowl/cup.

Find it online: https://greenvalleykitchen.com/roasted-carrot-parsnip-soup/