Creamy Roasted Parsnip Soup

Creamy Roasted Parsnip Soup

36
Alan Dorchak 1

"Wintry spices make this a rich, creamy, and flavorful holiday favorite!"

Ingredients

1 h 30 m {{adjustedServings}} servings 187 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  3. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  4. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  5. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  6. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  7. Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
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Reviews

36
  1. 46 Ratings

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This just tastes like a great big ol' bowl of autumn. So, so, so good. I did make one change to the recipe in that I used ham base rather than chicken base, but other than that I followed to a...

Made some changes, based on other reviews and a desire to combine this with other root vegetable soup recipes. Roasted the parsnips and one large carrot along with four turnips, one onion and o...

Definitely my fave soup recipe of the season so far. I omit the brown sugar and the allspice, and I sometimes throw in some cubed leftover baked potatoes to the puree stage (just use my good old...