Carrot and Parsnip Soup
This carrot and parsnip soup blends equal amounts of both root vegetables into a smooth, naturally thick soup without cream. Made in one pot with vegetable stock, it is ready in 40 minutes for an easy lunch or light dinner.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 500 g parsnips peeled and chopped into small chunks
- 500 g carrots peeled and chopped into small chunks
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 l vegetable stock
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, diced,1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Cook for 4–5 minutes, stirring occasionally, until the onion is softened and translucent.
- Add 500 g parsnips, chopped, and 500 g carrots, chopped. Cook for 5 minutes, stirring occasionally. Stir in 3 garlic cloves, minced, and cook for 30 seconds, until fragrant.
- Pour in 1 l vegetable stock and bring the carrot and parsnip soup to a boil. Reduce the heat, cover, and simmer for 20 minutes, until the vegetables are tender.
- Blend the soup completely smooth using an immersion blender. If using a countertop blender, follow the manufacturer’s directions for blending hot liquids.
- Taste and adjust the seasoning if needed. Garnish with 1 tablespoon chopped fresh parsley and serve.
Notes
Even chopping: Cut the carrots and parsnips into similar small chunks so they soften at approximately the same rate.
Gentle simmer: Keep the soup at a steady simmer so the vegetables cook evenly without excessive liquid loss.
Texture adjustment: If the blended soup is too thick, mix in a little hot vegetable stock until it reaches the preferred consistency.
Final seasoning: Taste after blending because the salt level will vary with the vegetable stock used.
Nutrition
Calories: 266kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1676mg | Potassium: 927mg | Fiber: 10g | Sugar: 15g | Vitamin A: 21498IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 1mg
