Roasted Carrot and Parsnip Soup
Warm up your senses with this comforting Roasted Carrot and Parsnip Soup, a silky blend of naturally sweet root vegetables and aromatic spices like cumin and coriander. Perfect for cozy evenings, this recipe highlights the rich flavors of caramelized roasted carrots and parsnips, balanced with a touch of fresh thyme and a creamy finish, if desired. Quick to prepare and packed with wholesome ingredients, this soup is as nutritious as it is satisfying. Serve it with a sprinkle of fresh parsley and a side of crusty bread for a meal that’s as beautiful as it is delicious. Whether you're seeking a hearty lunch or an elegant starter, this soup promises to deliver warmth and flavor in every spoonful.
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Recipe Information
Ingredients
- 500 grams carrots
- 300 grams parsnips
- 1 large yellow onion
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 1 liter vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme
- 100 milliliters heavy cream (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Peel and chop the carrots and parsnips into roughly equal-sized chunks for even roasting.
Peel and quarter the onion. Peel the garlic cloves but leave them whole.
Place the carrots, parsnips, onion, and garlic on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the cumin, coriander, salt, and pepper. Toss everything together to coat well.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the fresh thyme and let it infuse the oil for 1-2 minutes.
Once the vegetables are roasted, transfer them to the pot with the infused oil.
Pour the vegetable broth into the pot and bring it to a simmer. Cover and cook for 10 minutes to let the flavors meld together.
Using an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully blend in batches using a countertop blender.
If you prefer a creamier soup, stir in the heavy cream at this stage and heat through for 2-3 minutes without boiling.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or croutons.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 5509 mg | 240% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 61.6 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4833 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
