Roasted Parsnip and Carrot Soup
When the weather turns chilly, there's nothing quite like a warm, comforting bowl of Roasted Parsnip and Carrot Soup. I've perfected this recipe over countless winter evenings, and it's become my go-to for both casual weeknight dinners and impressive entertaining. The natural sweetness of roasted root vegetables combines with aromatic herbs to create a velvety smooth soup that's both nourishing and delicious.
Ingredients
- 4 medium parsnips peeled and chopped
- 4 large carrots peeled and chopped
- 1 medium onion roughly chopped
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream optional
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground pepper to taste
- 2 tablespoons honey optional, for extra sweetness
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the chopped parsnips, carrots, onion, and garlic with olive oil on the prepared baking sheet. Season generously with salt and pepper.
- Roast the vegetables for 25-30 minutes, turning halfway through, until they're tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot and add the stock.
- Bring to a simmer and cook for 5-10 minutes to let the flavors meld.
- Using an immersion blender (or transferring to a standard blender in batches), blend until completely smooth.
- Stir in the cream (if using) and thyme leaves. Adjust seasoning to taste.
- Simmer for an additional 2-3 minutes until heated through.