The soup phase is still going strong here, dear friends! Today, I’m happy to share another delicious recipe with you: roasted carrot and parsnip soup. Creamy, bursting with flavor and easy to make yourself!
Table of Contents
Why this Recipe Works
The vegetables for this carrot and parsnip soup are roasted in the oven with spices, creating a real flavor explosion. It’s very easy to make, but oh so delicious!
Roasted Carrot and Parsnip Soup
I wanted to make a soup with parsnips for a while, but they were always out of stock. Fortunately, I managed to find some parsnips in the store, and it was time to make this delicious soup! Since I already have a recipe for carrot soup on my blog, I thought it would be nice to combine them with another vegetable this time.
Parsnip Soup Ingredients
Like most of my soup recipes, this one contains just a few staple ingredients.
- Vegetables: parsnip and carrots are, obviously, the stars of this show. Two hearty vegetables that are very suitable for roasting and caramelizing.
- Aromatics: ginger and onions form the base of the soup and add a ton of flavor.
- Spices: for this soup I chose a Middle Eastern inspired spice mix containing turmeric, coriander and cumin.
- Stock: I used vegetable stock for this recipe to keep it vegetarian/vegan. If you like, you can use beef or chicken stock.
How to Make Carrot and Parsnip Soup
This parsnip soup with carrots is extra tasty because I roast the vegetables and spices together in the oven first. This allows the spices to infuse the vegetables even more. For this soup, I opted for a Middle Eastern flavor with spices such as turmeric, coriander, and cumin.
Sautée ginger and onion for the base, add vegetable stock, blend until smooth and you’re all set. I would definitely recommend making this parsnip and carrot soup – it will make you very happy! 🙂
Frequently Asked Questions
Is this soup vegetarian?
Yes! This soup is completely vegetarian, even vegan.
Can I prepare this soup ahead of time?
Absolutely, you can keep it in the fridge for a few days or even freeze it and enjoy later.
Is it possible to add some meat to this soup?
Sure, you could add some crispy bacon or even shredded chicken. Be creative!
Did you make this recipe? Let us know in a comment or leave a rating behind! Or follow us on social media here.
Ingredients
- 400 gram parsnips
- 400 gram carrots
- 1 onion
- 1 cm fresh ginger (sliced)
- ½ tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 vegetable stock cube
- 500 ml water
- Oil, pepper, and salt
- Pesto (optional: to garnish)
Equipment
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat.
- Cut the parsnips, carrots, onion, and ginger into large pieces and place them in a large bowl.
- Add a dash of olive oil, along with the turmeric, coriander, and cumin. Mix well, then season with salt and pepper to taste.
- Spread the vegetables on a baking sheet and roast for about 30 minutes, until soft.
- Transfer the vegetables to a large pot and crumble the stock cube over them and add the water.
- Bring to a boil, then simmer for 15 minutes.
- Remove the ginger pieces from the soup, then purée the soup. Season to taste with salt and pepper.
- Serve with some oil or homemade pesto on top and enjoy!
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.
