Imagine a soup so velvety, so rich with caramelized vegetable goodness that it transforms ordinary root vegetables into a culinary masterpiece. This Roasted Carrot and Parsnip Soup isn't just another recipe—it's a warm hug in a bowl that will revolutionize your comfort food game. With a perfect balance of sweet, earthy flavors and a luxuriously smooth texture, this soup promises to become your new go-to winter wellness dish that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 lb carrots, peeled and chopped
- 1 lb parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash, peel, and chop the carrots and parsnips into roughly 1-inch uniform pieces. This ensures even roasting and consistent cooking.
- Spread the chopped carrots and parsnips on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through. The vegetables should be golden brown and caramelized, which intensifies their natural sweetness.
- While vegetables are roasting, heat the remaining olive oil in a large soup pot over medium heat. Add chopped onions and sauté until translucent and softened, about 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Remove roasted vegetables from the oven and transfer them to the pot with onions and garlic. Pour in the vegetable broth.
- Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow flavors to meld together.
- Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches, blending until completely smooth.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin with a little extra vegetable broth.
- Ladle the hot soup into serving bowls. Garnish with fresh thyme leaves and a drizzle of olive oil if desired.
- Serve immediately while hot, accompanied by crusty bread or croutons for added texture.
Tips
- Choose Fresh Vegetables: Select firm, vibrant carrots and parsnips without blemishes for the best flavor intensity.
- Uniform Chopping: Cut vegetables into similar-sized pieces to ensure even roasting and consistent cooking.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet to achieve proper caramelization.
- Roasting is Key: The 425°F roasting temperature helps develop deep, complex flavors through caramelization.
- Blending Technique: For ultra-smooth soup, blend in batches or use an immersion blender, working in stages.
- Seasoning Secrets: Taste and adjust seasoning gradually. The roasting process concentrates flavors, so be subtle with salt.
- Garnish Creatively: Fresh thyme, a drizzle of olive oil, or even some toasted pumpkin seeds can elevate the presentation.
- Make Ahead Friendly: This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
