Roasted Carrot & Parsnip Soup
As I write this, we're having the blizzard of 2016. We are expecting about 2 1/2 feet of snow from this storm when it ends (Postscript: We got 28+ inches). Needless to say, I am happy to have planned ahead so that I could stay inside and make some heart and soul warming soup.
The only thing in my garden right now that is still growing is carrots. Cold temps enhance root veggies like this - turns the starch into extra sweetness. For this recipe, I combined parsnips and carrots, two great cool-temperature garden assets, into a delicious soup that was just right for this blizzard.
Carrot and Parsnip Soup
Yields 8-10 servings
2 lb. carrots, peeled & cut into 1-inch pieces
1 lb. parsnips, peeled & cut into 1-inch pieces
3 TBSP olive oil
1 3/4 cups chopped shallots
2 cloves garlic, minced
2 tsp grated fresh ginger, (use a microplane or small grater)
1/2 cup white wine
1 tsp chopped fresh thyme
7 cups vegetable stock
Salt & pepper to taste
Fresh parsley, chopped for garnish
- Preheat oven to 400 degrees F.
- Mix carrots and parsnips with 1 TBSP of the oil, salt & pepper in a large bowl. Transfer to a baking sheet and roast, stirring halfway through, until the veggies are tender; about 45-50 minutes. Set aside.
- In a dutch oven or large heavy pot, heat the remaining 2 TBSP olive oil over medium heat. Add the shallots and cook, stirring frequently until translucent, about 5-6 minutes.
- Add the garlic and ginger and stir frequently, about 30 seconds.
- Add the wine and stir frequently, about 2 minutes or until the wine is mostly absorbed.
- Add the carrots, parsnips, thyme & stock and bring to an active simmer.
- Reduce the heat to medium-low and simmer for 15 minutes.
- Remove from heat and use an immersion blender to blend all ingredients to a creamy texture. Alternatively, puree soup in batches in a blender, transferring each batch to a bowl until entirely combined.
- Add salt & pepper to taste.
- Serve immediately, adding a sprinkle of chopped parsley for garnish.