Creamy Carrot and Parsnip Soup

Creamy Carrot and Parsnip Soup

This soup recipe from the January/February 2012 issue of “Vegetarian Times” was really delicious. I love making carrot soup for Jake since they’re one of his favorite veggies. He always gets really excited when he sees a ton of carrots in the fridge crisper. In fact, I have to make my carrot-y recipes asap after buying the carrots or he’ll eat them all before I can get to them! I am also kind of in love with parsnips. I had never eaten one until 2 years ago when I used them for the Grand Guinness dinner (by the way, if you haven’t tried that stew recipe you really should). This carrot and parsnip soup was quite lovely. If you’re a carnivore, I think this would pair very nicely with a nice sausage and some sauteed onions. Give it a shot!

Creamy Carrot and Parsnip Soup
1/4 cup olive oil
4 parsnips, cut into 1/2-inch pieces
5 carrots, cut into 1/2-inch pieces
1 large onion, diced
6 cups low sodium veggie broth
3/4 cup packed sun-dried tomatoes (not in oil), roughly chopped, divided
2 1/4 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
3 teaspoons balsamic vinegar
6 thin slices Italian bread

1. Heat oil in a pot over medium high heat.
2. Add parsnips, carrots and onion. Cook 5 minutes, stirring occasionally.
3. Add 3/4 cup broth. Cook 10 minutes, or till broth is evaporated.
4. Add the remaining 5 1/4 cups broth, 1/2 cup of the sun-dried tomatoes, oregano and basil.
5. Cover and bring to a brisk boil. Remove from heat.
6. Puree soup in a blender until smooth.
7. Chop remaining 1/4 cup sun-dried tomatoes and stir into soup.
8. Season with salt and pepper.
9. Ladle soup into bowls, drizzle with balsamic vinegar, and garnish with toast.


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