Roasted Carrot, Parsnip and Potato Soup
Updated Nov. 15, 2022
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds carrots, peeled and cut in ¾ inch pieces
- ½pound (2 large) parsnips, peeled, quartered, cored and cut in ¾ inch pieces
- 1medium or large red onion, cut in large dice
- 1medium (about 6 ounces) Yukon gold potato, quartered
- 2garlic cloves, in the skin
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 6cups chicken or vegetable stock or broth
- Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
- Crème fraîche or yogurt for garnish (optional)
Nutritional analysis per serving (6 servings)
245 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 9 grams protein; 1077 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
- Step 2
After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I’ve used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
- Step 3
Hold garlic cloves with a towel so that you don’t burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.
- For a really smooth purée, after you blend the soup put it through a medium strainer.
Private Notes
Comments
This was a huge hit! Threw a red pepper in with the roasted vegetables, because I had one that was past its prime. Heated the stock up on the stovetop and when the veggies were done roasting, put them into the heated stock and let them simmer for about 15 minutes or so. Added in 3T of white miso for some umami flavor and to deepen the complexity of flavors. Did not need any added salt. Finished it off using the immersion blender. One sheet pan+one stock pot+immersion blender=pure deliciousness!
I really adapted this based on what I had at home. No parsnips! Used one Idaho potato and one sweet potato instead (they were large). I separately roasted a red pepper and added it in at the blender stage. THIS SOUP WAS DELICIOUS. I topped it with chopped fresh basil and a small amount of Trader Joe's fried onion pieces.
I made this for a vegetarian crowd and was a little disappointed. I thought the onions and parsnips would add enough richness but it still felt a little thin on flavor.
I liked this recipe as a base and agree it needed more flavor. I tripled the garlic, added a blended can of white beans, and added miso like others recommended. I baked some roasted potatoes and poured the soup over the potatoes to add some texture. I topped it with Greek yogurt which really made the soup.
We added goat cheese rather than yogurt or crème fraiche at the end and really loved the flavor!
This was fine but tasted like warm baby food. In an effort to boost it I then added coconut milk, cumin, lemon and a little brown sugar, which helped a bit. I think maybe I'll add some ancho chili to the remainder. But I probably wouldn't make this again.
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