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Carrot Parsnip Soup

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Servings: 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.