Description
A delicious and warm soup made from roasted carrots and parsnips, perfect for a cozy meal.
Ingredients
Scale
- 4 large carrots, peeled and chopped
- 4 large parsnips, peeled and chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the carrots, parsnips, and onion with olive oil, salt, and pepper on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
- Transfer the roasted vegetables to a large pot and add vegetable broth and thyme.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender.
- If desired, stir in heavy cream before serving.
- Serve warm and enjoy!
Notes
- For added flavor, you can top the soup with roasted seeds or croutons.
- This soup can be made ahead of time and reheated when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Comforting roasted carrot and parsnip soup