Description
This creamy Carrot Parsnip Soup is warm, comforting, and packed with natural sweetness from roasted root vegetables. Easy to make and freezer-friendly, it’s the perfect cozy meal for chilly days.
Ingredients
- Carrots: 4 large, peeled and chopped
- Parsnips: 3 medium, peeled and chopped
- Yellow Onion: 1, diced
- Garlic: 2 cloves, minced
- Olive Oil: 1 tablespoon
- Butter: 1 tablespoon (or more olive oil)
- Vegetable Broth: 4 cups
- Dried or Fresh Thyme: 1 teaspoon or 2 sprigs
- Salt and Pepper: To taste
- Heavy Cream or Coconut Milk: 1/4 cup (optional)
- Fresh Parsley or Chives: For garnish
Instructions
- Optional: Roast carrots and parsnips at 400°F for 25 minutes for added flavor.
- In a large pot, heat olive oil and butter. Sauté onion for 5 minutes, then add garlic and thyme.
- Add carrots, parsnips, and broth. Simmer for 20–25 minutes until veggies are soft.
- Blend until smooth using an immersion blender or regular blender.
- Stir in cream or coconut milk (optional), season with salt and pepper, and serve warm with garnish.
Notes
- For a vegan version, use only olive oil and coconut milk.
- Store in fridge up to 4 days or freeze for 3 months.
- Add a splash of lemon juice before serving for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg