Soup
Carrot Parsnip Soup
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Carrot Parsnip Soup
I recently bought my wife a book titled Nourishing Recipes to Heal and Thrive by Stacey Isaacs. This book has many great simple ingredients and this recipe is adapted from that book. I changed a some major things from that recipe as the ideas hit me. The final product is a light text and flavor soup. This soup with pair well with some simple seasoned pan fried chicken breasts. Let me know your thoughts in the comments below.
Carrot Parsnip Soup
Print RecipeServings: 6 people
I recently bought my wife a book titled Nourishing Recipes to Heal and Thrive by Stacey Isaacs. This book has many great simple ingredients and this recipe is adapted from that book. I changed a some major things from that recipe as the ideas hit me. The final product is a light text and flavor soup. This soup with pair well with some simple seasoned pan fried chicken breasts. Let me know your thoughts in the comments below.
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 oil
- 3 stalks 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 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.