I have recently realized that you can roast vegetables, throw them in a blender, and add some broth to make soup. The best part is that this works with a wide variety of vegetables. First I made Herb Roasted Tomato Soup, and then Butternut Squash Soup. My latest soup experiment was Roasted Carrot and Parsnip Soup. We made a massive batch of roasted carrots and parsnips, ate half of them with dinner, and then turned the leftovers into soup the next day. This soup is a great lunch, and it is low fat, vegan (if you use vegetable broth), paleo, and loaded with vegetables!
The carrot and parsnip combination is quite nice. Carrots become sweeter when roasted, while parsnips are slightly bitter.
Total time: 1 hour 30 minutes
Serves 4-6
You will need:
1 pound Carrots
1 pound Parsnips
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Parsley
1/4 up Lemon Juice
3 tablespoons Olive Oil
3 cups Broth (either vegetable or chicken)
Variations: You can add some shallot, leek, or onion and roast with the carrot and parsnip. Or add a little ginger to the soup when heating it up.
Step 1:
Heat your oven to 350 degrees. Then peel the carrots and parsnips. If you prefer, you can just wash these veggies and skip the peeling. Chop the vegetables into about 2 inch pieces – so they will fit into the blender once roasted. Place the chopped carrots and parsnips in a baking dish. Add the salt, pepper, oregano, parsley, lemon juice, and olive oil. Toss together to evenly distribute everything.
Step 2:
Roast the vegetables until soft. This will take about 45 minutes.
Step 3:
Once the carrots and parsnips have roasted, let them cool. Then place in a blender or food processor with 2 cups of broth. Place the lid on the blender or food processor and blend on a medium setting. Stir frequently, and then add about another cup of broth. You want the soup to spin in the blender – add enough broth for this to happen. Once this happens you can add more broth if you prefer a less thick soup.
Step 4:
Transfer the soup from the blender to a soup pot, and heat over medium heat until bubbling.