Description
A comforting and nourishing soup that’s perfect for chilly evenings, featuring the natural sweetness of carrots and parsnips, enhanced with garlic and herbs.
Ingredients
Scale
- 300 grams parsnips (about 3 medium-sized)
- 300 grams carrots (about 2 large ones)
- 1/2 medium onion
- 5 cloves garlic (skin on)
- 1 tablespoon olive oil
- 2 teaspoons dried herbs (herbes de Provence, thyme, or rosemary)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1200 ml vegetable broth
Instructions
- Preheat your oven to 200°C (400°F).
- Scrub the parsnips and carrots, top and tail them, and slice into rounds about 2 cm (3/4 inch) thick.
- In a large baking dish, combine the sliced parsnips, carrots, chopped onion, and unpeeled garlic cloves. Drizzle with olive oil, sprinkle herbs, salt, and pepper, then toss to coat.
- Roast in the oven for about 40 minutes until lightly golden and softened.
- Allow the vegetables to cool slightly, then remove the garlic from its skin.
- Transfer the roasted veggies and their juices to a pot, add the vegetable broth, and blend until creamy and smooth.
- Taste and adjust seasoning as needed. Simmer for 5-10 minutes if a thicker soup is desired.
- Serve hot, optionally paired with crusty bread.
Notes
Storage instructions: Refrigerate leftovers for up to 3 days or freeze for up to 3 months. For added sweetness, consider adding a splash of orange juice before blending.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot soup, parsnip soup, vegan soup, comfort food, healthy soup
