Soup
Carrot Parsnip Soup
| Level: Easy |
Total Time: 1 hour 45 min |
Yield: 6 servings |
This is a healthy delicious soup that was adapted from the book Nourishing Recipes to Heal and Thrive by Stacey Isaacs. As I made the soup, I changed the recipe quite a bit, so I made my own recipe. The final product is a light textured and flavorful soup. Pair it with seasoned chicken breasts and a great bread for a hearty meal!
Carrot Parsnip Soup
Print RecipeServings: 6 people
This is a delicious hearty and healthy soup for any lunch or dinner. And the leftovers can be frozen for warming up on a chilly winter day!
Ingredients
- 1 pound Carrots peeled and roughly chopped
- 1 pound Parsnips peeled and roughly chopped
- 1 Medium sweet onion diced
- 1/2 cup Dry white wine
- 2 Tablespoons Vegetable oil
- 3 stems Fresh thyme finely chopped
- 3 cloves Garlic mined
- 2 Tablespoons Ginger minced
- Salt and pepper to taste
- 8 cups Chicken broth
Instructions
- Preheat oven to 375° F.
- Place carrots and parsnips on a parchment lined baking tray. Drizzle the vegetables with 1 Tablespoon of oil. Roast for 45 minutes.
- In a large Dutch oven, sauté the onions and ginger in 1 Tablespoon oil until translucent. Add the garlic and sauté for 30 seconds or until fragrant.
- Add chicken broth, thyme, salt, pepper, and carrot mixture. Cover and simmer for 1 hour.
- Using an emersion blender, blend the ingredients until smooth. Serve.