Creamy Roasted Carrot & Parsnip Soup

In the realm of comfort food, few dishes evoke the warm embrace of a creamy soup quite like a bowl of Creamy Roasted Carrot and Parsnip Soup. This recipe stands as a testament to the simplicity and heartiness of seasonal produce, transforming humble root vegetables into a silky, flavorful delight that can easily be enjoyed year-round. As the weather shifts and colder months settle in, the allure of a steaming bowl of soup becomes irresistible, offering both warmth and nourishment.

Creamy Roasted Carrot & Parsnip Soup

Warm up your kitchen with a bowl of creamy roasted carrot and parsnip soup, a comforting delight perfect for any season. This recipe transforms simple root vegetables into a silky, flavorful dish, packed with vitamins and nutrients. Roasting enhances their natural sweetness while a blend of aromatic spices adds depth to the flavor. Adaptable for vegan diets, it's an easy and nutritious choice that brings warmth and satisfaction to every meal. Discover the joy of creating this cozy soup that’s sure to be a family favorite.

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Ingredients

1 lb (450g) carrots, peeled and cut into 1-inch chunks

1 lb (450g) parsnips, peeled and cut into 1-inch chunks

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

4 cups (960ml) vegetable broth

1 cup (240ml) coconut milk (or heavy cream for a non-vegan option)

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and freshly cracked black pepper, to taste

Fresh parsley or cilantro, chopped, for garnish

1 tablespoon lemon juice (optional for brightness)

Instructions

Roast the Vegetables:

- Preheat your oven to 400°F (200°C).

- Arrange the carrot and parsnip chunks evenly on a baking sheet.

- Drizzle with 1 tablespoon of olive oil and toss to ensure all pieces are well-coated.

- Season generously with salt and pepper.

- Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are golden brown and fork-tender.

Sauté Aromatics:

- In a large pot, heat the remaining tablespoon of olive oil over medium heat.

- Add the finely chopped onion and sauté for about 5-7 minutes until it becomes translucent and soft.

- Stir in the minced garlic, ground cumin, and ground cinnamon. Continue to sauté for another minute until the spices are aromatic.

Combine and Simmer:

- Once the roasted carrots and parsnips are ready, carefully transfer them to the pot with the sautéed aromatics.

- Pour in the vegetable broth and bring the mixture to a gentle simmer.

- Allow it to cook for 10-15 minutes, which will help blend the flavors together.

Blend the Soup:

- Remove the pot from the heat.

- Using an immersion blender, blend the soup until smooth and creamy.

- If you prefer a chunkier texture, blend only half of the soup and stir it back into the pot.

- Alternatively, you can blend the soup in batches using a countertop blender; just be cautious as the soup will be hot.

Finish the Soup:

- Return the blended soup to low heat.

- Stir in the coconut milk (or heavy cream) and the optional lemon juice for added zest.

- Taste and adjust seasoning with additional salt and freshly cracked black pepper if needed. Warm through carefully, ensuring it does not boil.

Serve:

- Ladle the creamy soup into prepared bowls and top with fresh parsley or cilantro for a pop of color.

- For a complete meal, serve warm alongside crusty bread or a fresh side salad.

Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings