Roasted Carrot & Parsnip Soup with Lemon Ginger Cream

By • March 13, 2012 • 0 Comments

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Author Notes: Roasting really brings out the flavor of the sweet carrots and peppery parsnips in this soup. The lemon ginger cream gives a nice acidic pop of flavor on top.Kitchenette

Serves 4-6

Roasted Carrot & Parsnip Soup

  • 4 medium parsnips (about 1 1/4 pounds), roughly chopped
  • 5 medium carrots (about 3/4 pound), roughly chopped
  • 3 tablespoons olive oil, divided
  • 6-8 sprigs thyme
  • pinch red pepper flakes
  • kosher salt & freshly ground black pepper, to taste
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 4+ cups vegetable broth or water

Lemon Ginger Cream

  • 1 cup greek yogurt
  • zest & juice of one lemon
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • 3/4 teaspoon salt
  • freshly ground black pepper
  1. Preheat oven to 425 degrees F. Toss together parsnips, carrots, 2 tablespoons olive oil, red pepper flakes, thyme, salt and pepper on a baking sheet. Bake until lightly caramelized, about 30 minutes, depending on how large your vegetables were chopped. Remove the thyme stems.
  2. Warm the remaining tablespoon of oil in a medium pot over medium heat. Add the shallot and cook for a few minutes, until translucent. Add the garlic and cook another minute. Add the roasted vegetables and stock. Puree with an immersion blender (or a regular blender, in batches if necessary), adding more stock as needed to get the consistency you want. Season with salt and pepper to taste.
  3. For the Lemon Ginger Cream: Combine all ingredients in a small bowl and whisk until well combined. Garnish the soup generously with the lemon ginger cream.
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