Carrot Parsnip Soup
Print Recipe
Course: Side Dish, Soup
Keyword: side dish, Soup
Servings: 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!
- 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
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.