Carrot and Parsnip Soup
Made in one pot, this carrot parsnip soup is a quick, easy, rich, and creamy soup that is perfect for a comforting meal on a cold day.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 6 servings 1x -
Category: Soup -
Method: Stovetop
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 1 pound carrots, peeled and chopped (about 4 cups)
- 1 pound parsnips, peeled and chopped (about 4 cups)
- 4 cups vegetable broth, or water
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Parsley, freshly chopped, to serve
Instructions
- In a large pot or Dutch oven, warm the olive oil on medium heat, then add diced onions and cook for 5-6 minutes until tender.
- Add the minced garlic, chopped carrots, and chopped parsnip to the pot, stir to combine with the onion mixture, and cook for an additional minute until the garlic is fragrant.
- Add the vegetable broth, salt, and pepper to the pot, stir to combine with the vegetables, and bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the carrots and parsnips are tender and can easily be pierced with a fork.
- Once cooked, remove the lid and, using an immersion blender, blender, or food processor, purée the soup until smooth. Then add the heavy cream, stir to combine, taste, and adjust seasoning with additional salt and pepper as needed.
- The soup can be served immediately with chopped parsley and crusty bread, or cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder and add it in step #2.
Nutrition
- Serving Size: 1 serving
- Calories: 187 calories
- Sugar: 10 grams
- Fat: 9 grams
- Carbohydrates: 27 grams
- Fiber: 7 grams
- Protein: 2 grams
Find it online: https://kaynutrition.com/carrot-and-parsnip-soup/
