I love this soup throughout late autumn and winter. The roasted root vegetables are hearty and comforting, but since there’s no cream added to this soup, it’s still light and healthy enough for a weeknight dinner.
The soup calls for slow roasting carrots, parsnips, and onions, along with fresh ginger, butter, and brown sugar. The long roast time allows the flavors to come together and caramelize slightly thanks to the sugar.
Don’t be discourage by the length of time on this recipe. The bulk of the time is the vegetables roasting in the oven. Once that’s done, the soup comes together very quickly, only needing to be blended and then allowed to simmer so the flavors come together. Enjoy!
Roasted Carrot & Parsnip Soup
Ingredients
Scale
- 1 ½ lbs carrots, peeled and halved lengthwise (quartered if they are large carrots)
- 1 lb parsnips, peeled and quartered lengthwise
- 1 large onion, sliced
- 3 inch piece of fresh ginger, peeled and chopped
- 6 tablespoons unsalted butter
- 3 tablespoons dark brown sugar
- 8 cups chicken stock
- Pinch of cayenne pepper
- Sour cream or crème fraiche, for garnish
- Chopped fresh chives, for garnish
Instructions
- Preheat oven to 350˚ F.
- Combine the carrots, parsnips, onion and ginger in a roasting pan. Dot with butter and sprinkle with brown sugar.
- Pour 2 cups of the broth into the pan, cover will with aluminum foil and bake for 2 hours, until the vegetables are very tender.
- Transfer the vegetables and broth to a large soup pot with the remaining 6 cups of broth. Season to taste with salt and cayenne pepper. Bring to boil, reduce the heat and simmer, partially covered, for 10 minutes.
- Puree the soup in batches in a blender until smooth, adding more broth if necessary. You may also use an immersion blender directly in the pot. Return the soup to the pot; adjust seasonings and heat through.
- Serve dolloped with sour cream and a sprinkling of chives.