ROASTED CARROT, PARSNIP AND POTATO SOUP
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams
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francisco munoz
[email protected]I love this soup! It's so creamy and flavorful. I've made it several times and it's always a hit.
Nofisatu Omotoke
[email protected]This soup is very easy to make and it's very affordable. It's a great way to use up leftover vegetables.
Sajjad Sajib
[email protected]I'm not a vegetarian, but I love this soup. It's so flavorful and satisfying. I usually add a bit of chopped chicken to the soup for extra protein.
Firewatch
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting. I love the flavors of the carrots, parsnips, and potatoes.
Emmy Dan
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it. I will definitely be making this again.
Elbenicia Jonkers
[email protected]This soup was a bit bland for my taste. I added some salt and pepper and it was much better. I also added a bit of chopped fresh thyme and it really improved the flavor.
Ge Shi
[email protected]I love this soup! It's so creamy and flavorful. I've made it several times and it's always a hit. I usually add a bit of chopped bacon to the soup for extra flavor.
Benny Ngugi
[email protected]This soup was easy to make and very flavorful. I used vegetable broth instead of chicken broth and it was still delicious. I also added a bit of chopped fresh parsley at the end and it really brightened up the flavor.
panjabi songs
[email protected]I'm not a huge fan of parsnips, but this soup was amazing! The sweetness of the carrots and potatoes balanced out the parsnips perfectly. I will definitely be making this again.
Nah ASMR
[email protected]This soup was delicious! I made it for my family and everyone loved it. The flavors were perfect and the soup was very creamy. I will definitely be making this again.