Carrot and parsnip soup

Another wintery creation…

This time, spurred on by a desire to eat carrots.


Interesting taste and not what I expected…


but made for a great lunch at work with a small freshly baked roll.




1 pound of carrots – peeled and cut into 1 inch slices

1 pound of parsnips – peeled and cut into 1 inch slices

1 medium yellow onion – peeled and cut into 1 inch chunks – I used half a large onion.

3 cloves of garlic – unpeeled

2 Tbs olive oil

8 twists of black pepper

4 cups of vegetable stock


Preheat oven to 375 degrees.

Toss chopped carrots, parsnips, onion and garlic (garlic should be unpeeled so it won’t burn) with 2 tbs of olive oil and black pepper. Toss to combine and spread out on a baking sheet and put in the oven.

Veggies will roast for 40 minutes but give them a stir every 10 to 15 minutes so they don’t burn. You want them caramelized – not burnt.

Meanwhile, heat 4 cups of stock in a stock pot.

When vegetables are done, squeeze garlic from its peel and add back to the veggies. Discard peel.

Add vegetables to stock – scrape the pan to get every last bit of veggies.

Puree vegetables and stock in a blender a bit at a time. Only fill the blender about ⅓ full and remove the little cap (blender lid insert) and cover with a kitchen towel. If you fill it up more than half and leave the little cap on – you’ll have a blender soup explosion – not fun at all!

Pour soup into bowls and serve – serves 2 to 4 depending on size of bowl/cup.


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