A velvety rich soup with hearty vegetables and aromatic turmeric for flavour. If you are looking for a new easy soup to add to your winter collection, Roasted Parsnip and Carrot Soup could be one for you.
I absolutely love parsnips. That is another food you can’t buy around here. The basic ethos of this place is if it doesn’t grow here, they don’t sell it here. That isn’t a bad model to live by really. Okay, yes there is imported produce, but not much. And who can blame them with this climate for growing.
This was a beautiful rich soup that just tasted like it was good for you. I love when I make something and it turns out so delicious and I know it’s healthy. Not always that case, but this time around I struck gold.
I made this soup earlier in the week and just finished it off today for lunch. Easy to make, low on ingredients and budget friendly. Not bad.
Notes About The Roasted parsnip & Carrot Soup
- The soup itself it pretty self explanatory. Again, like most things I make, I do several things at once. As soon as the vegetables are put in the oven to roast, get on with your onions and herbs to develop flavour for the soup. This is a huge time saver. Then when the vegetables have roasted, you just put them in the pot with the stock and let it go from there.
- I found this soup the perfect texture and consistency. If you find it too thick, add a little more stock. I say to add pepper and salt to your own taste buds because we are all different.
Okay friends, that’s about all for today. Happy cooking and I’ll see you all in a few days!
Roasted Parsnip & Carrot Soup
- 1 lb carrots peeled and cut in half length ways
- 1 lb parsnips peeled and cut in half length ways
- 1 Onion diced
- 6 cups vegetable stock
- 2 Bay leaves
- 1 Teaspoon ground turmeric
- 1 Teaspoon dried sage
- 2 Tablespoons garlic crushed
- 4 Tablespoons olive oil
- Small bunch of fresh chopped coriander
- Preheat oven to 375 degrees F. Put the carrots and parsnips on a large baking tray. Drizzle over 2 tablespoons of the olive oil and a little salt. Give a good stir to coat and roast between 40-50 minutes. The vegetables should be soft and slightly charred on the outside. Remove from oven and set aside.
- Meanwhile, in a large stainless steel pot set over high heat add the remaining 2 tablespoons of olive oil. Add garlic and stir for about a minute. Toss in the onion and give a good stir. Cook the onion on high for 2 to 3 minutes until it starts to brown. Add about 1/4 cup (60 ml) of stock, the bay leaves, ground turmeric and dried sage. Stir really well and leave to cook for about another 15 minutes until the onions have completely caramelized. Add more stock if needed along the way.
- Turn heat back up to high and add remaining stock and vegetables. Bring to a boil and reduce to medium low heat. Leave to simmer for about 5 minutes.
- Transfer soup to a blender and blend until smooth. You may need to do this in batches. Return soup to pot set over low heat and bring back to a simmer. Season with salt and pepper to your taste. Top with fresh coriander and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.