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Roasted Carrot and Parsnip Soup

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A comforting roasted carrot and parsnip soup that combines hearty flavors and cozy vibes, perfect for chilly nights.

  • Total Time: 45
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 medium carrots, peeled and cut into chunky sticks
  • 2 medium parsnips, peeled and cut into chunky sticks
  • 2 medium potatoes, peeled and cut into chunky pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon cumin (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss carrots, parsnips, and potatoes with olive oil, salt, and pepper on a baking tray.
  3. Spread the vegetables out to avoid crowding.
  4. Roast for about 25-30 minutes, until crispy and golden.
  5. In a pot, heat additional olive oil and sauté onion and garlic until soft and fragrant.
  6. Add the roasted vegetables to the pot and pour in the vegetable broth.
  7. Simmer for 10-15 minutes until everything is soft.
  8. Blend until smooth, adjusting seasoning as needed.
  9. Let the soup sit for a few minutes before serving to enhance flavors.

Notes

For an extra smooth texture, pass the soup through a sieve. You can also add a splash of cream or yogurt for richness.

  • Author: nevaeh-hall
  • Prep Time: 15
  • Cook Time: 30
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: Comfort Food
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg