Description
Roasted carrot and parsnip soup is a heartwarming dish that captures the essence of cozy comfort food in every spoonful. This creamy, nutrient-packed soup blends the natural sweetness of roasted carrots and parsnips, creating a delightful flavor that appeals to everyone. Perfect for chilly evenings or meal prep, this vibrant orange soup is easy to make and sure to impress at any gathering.
Ingredients
Scale
- 4 medium carrots, peeled and chopped (about 450g)
- 3 medium parsnips, peeled and chopped (about 350g)
- 1 medium onion, diced (about 150g)
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth (960ml)
- 2 tbsp extra virgin olive oil (30ml)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chopped carrots, parsnips, onion, and garlic. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
- Spread the vegetable mixture on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden brown and tender, flipping halfway through.
- Transfer the roasted veggies to a blender or use an immersion blender in the pot. Gradually add vegetable broth until you reach your desired consistency.
- Serve in bowls garnished with fresh herbs or olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 7g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For deeper flavor, roast vegetables longer for enhanced caramelization. Add spices like cumin or nutmeg for a unique twist. For creaminess, stir in coconut milk or heavy cream prior to serving.