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Carrot and parsnip soup

Carrot and parsnip soup

I'm happy to share another delicious recipe with you: roasted carrot and parsnip soup. Creamy, bursting with flavor and easy to make yourself!
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US customary - Metric
Preparation15 minutes
Cook time45 minutes
Total time1 hour
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Ingredients

4 people
  • 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!
Nutrition information per portion
Calories: 136kcal | Carbohydrates: 31g | Proteins: 3g | Fats: 1g | Saturated fats: 0.1g

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