Roasted Parsnip and Carrot Soup
Here’s a recipe for my favorite soup of the week – yummy Roasted Parsnip and Carrot Soup đ„
This one is super easy to make; all you need to do is chop up some veggies, throw them in the oven and blend everything into a deliciously smooth soup! I love the sweetness of carrots and parsnips, and roasting the veggies enhances the flavors, making them Plus anything with roasted garlic is automatically good hahah.
Carrots are filled with beta-carotene, antioxidants, and vitamins, making them the perfect ingredient for this nutritious and warming soup. Another great part is that they are very budget-friendly and they taste great all year round!
This Roasted Parsnip and Carrot Soup is perfect as a starter or light lunch enjoyed with a delicious piece of your favorite bread. I enjoyed the soup with homemade Karelian pies, which have been one of my latest food obsessions đ«¶đœ Feel free to add some crispy tofu or roasted chickpeas to this soup to make it more filling and nourishing <3
This recipe is Gluten-free, dairy-free, vegan, budget-friendly, and super easy to make đ
ROASTED PARSNIP AND CARROT SOUP RECIPE
Cooking time 45 min
Serves 4-6
Ingredients
- 2 small parsnips or 1 bigger one
- 10 carrots
- 8-10 dl or 3 1/4 – 4 cups good quality vegetable stock
- 1 leek
- 3-4 garlic cloves
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1-2 tablespoons vegan parmesan (or nutritional yeast)
- 1 red chili or 1 teaspoon chili flakes (add more or less according to your liking!)
- Salt and black pepper to taste
- Olive oil
- Plant-based yogurt (I love Alpro Coconut Yogurt), parsley, and roasted seeds to garnish
Instructions
- Preheat your oven to 175 celsius or 345 Fahrenheit.
- Wash your veggies thoroughly and peel them. Save the peels! Cut veggies into bite-sized chunks and place them on a baking sheet together with garlic cloves (unpeeled) and leek. Sprinkle some olive oil on top of the veggies and season with salt and black pepper. Roast in the oven for 35 minutes or until veggies become soft.
- Blend veggies using a blender or immersion blender. Add vegetable stock, turmeric, chili, paprika powder, and vegan parmesan. Taste and add salt and freshly ground black pepper to taste.
Crispy Carrot and Parsnip Skins
If you ask me, the best part of the veggie is always the skin!! Use these crispy veggie skins as your soup topping or add them to your salads for a nice crunch. You can also enjoy them as a snack or use them to garnish any dish.
Cooking time 10-20 min
Serves 4
Ingredients
- Carrot peels
- Parsnip peels
- Olive oil
- Salt
- Black pepper
Instructions
- Pat your veggie skins with a kitchen cloth if they are still wet from the washing. Place them on a baking sheet lined with baking paper and drizzle some olive oil and season with salt and pepper.
- Cook for 15-20 minutes (175 celsius or 345 Fahrenheit), giving them a toss halfway through. The peels will stay good for a few days, stored at room temperature.
Ps. Try adding crispy tofu or roasted chickpeas to make this soup more filling!
More easy, plant-based recipes for you to try đ„°
Warm and Spicy Anti-inflammatory Soup