Perrsnickete by April

Roasted Carrot Parsnip Soup

By February 15, 2021February 26th, 2021No Comments

I’m a huge soup fan! It’s something you can easily prepare in advance, refrigerate and have a quick, comforting high value meal on demand. Carrots are known to be a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Parsnips are also used in this recipe and they are full of micronutrients, while also being great source of fiber, vitamin C, vitamin K, and folate. Coconut milk is my go to but I do use dairy from time to time. I’m constantly looking for ways to eat carrots and parsnips besides roasting or the usual shredded carrot on a salad.

PEELED

  • 3 Medium carrots
  • 2 medium parsnips

CHOPPED

  • shallot
  • garlic cloves
  • 1/2 cups vegetable  stock
  • 1/4 TSP ginger
  • 1/4 TSP sweet paprika
  • 1/4 TSP White pepper
  • 1/4 TSP orange peel
  • 1 tablespoon granulated sweetener

(I use Boca Sweet Brand)

PEELED

  • 3 Medium carrots
  • 2 medium parsnips

CHOPPED

  • 1 shallot
  • 2 garlic cloves2
  • 1/2 cups vegetable  stock
  • 1/4 TSP ginger
  • 1/4 TSP sweet paprika
  • 1/4 TSP White pepper
  • 1/4 TSP orange peel
  • 1 tablespoon granulated sweetener

(I use Boca Sweet Brand)

  • 1/2 cup milk (non dairy or dairy)
  • 2 TBSP olive oil
  • Butter
  • Salt and Pepper

PUTTING IT ALL TOGETHER

Preheat the oven to 425

Place the parsnips and carrots in a plastic zip lock bag and sprinkle with 1/2 of the olive oil. Season with salt and pepper and toss until they are evenly coated. Spread vegetables on a baking sheet and place in the oven.

Roast for 25-30 mins or until soft, flipping at half way so they roast evenly on both sides.

Heat the remaining olive oil in a medium sized saucepan over medium heat. Stir in chopped shallots. Cook and stir until they have softened, begin to caramelize; turn brown and then add garlic.  Reduce the heat to low, and stir in the butter along with the roasted carrots and parsnips. Add vegetable stock. Continue to cook and stir until the vegetables are very tender, about 10 minutes.

Place parsnip carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a pot. Add milk to your liking and more salt as you prefer.

Optional Garnish

  • Parsley
  • Crème fraîche
  • Sour Cream
  • Seasoned Parsnip Purée (what I used)

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