Description
A comforting and nutritious carrot parsnip soup that combines the natural sweetness of carrots and parsnips, creating a rich and creamy texture.
Ingredients
Scale
- 4 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 large onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the vegetables by peeling and chopping the carrots and parsnips, dicing the onion, and mincing the garlic.
- Sauté the diced onion in olive oil over medium heat until translucent, then add minced garlic and cook for an additional minute.
- Add the chopped carrots and parsnips to the pot and cook for about five minutes.
- Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Blend the soup until smooth and creamy using an immersion blender or countertop blender.
- Taste and adjust seasoning as needed, adding more broth or water if the soup is too thick.
- Serve warm, garnished with olive oil and fresh thyme leaves.
Notes
- Roasting the vegetables before adding them to the pot can enhance the flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freeze the soup for up to three months for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot parsnip soup, healthy soup, vegetarian soup, comfort food