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Roasted Parsnip & Carrot Soup

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 a great way to head into December!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch, Soup, Starter
Cuisine: North American
Keyword: carrots, parsnips
Servings: 4 servings
Calories: 292kcal
Author: Julia Pinney

Ingredients

  • 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
  • Salt

Instructions

  • 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.

Nutrition Facts
Roasted Parsnip & Carrot Soup
Amount Per Serving
Calories 292 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 1502mg65%
Potassium 857mg24%
Carbohydrates 40g13%
Fiber 9g38%
Sugar 15g17%
Protein 3g6%
Vitamin A 19695IU394%
Vitamin C 29mg35%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.