Roasted Carrot Parsnip Soup
2 tbsp olive oil
1 onion, sliced thin
1 clove garlic, minced
2 large carrots, clean and cut into 2" chunks
2 parsnips, cleaned and roughly cut in 3" pieces
1 tbsp fresh ginger, grated
4 cups vegetable stock
1 tsp salt
2 tbsp honey
2 tsp cumin
1 tsp fresh lime juice
1
Heat oven to 400 degrees. Toss carrots and parsnips with 1 tbsp olive oil. Place on sheet tray and roast 15-20 minutes until starting to caramelize.
2
Once root vegetables are done roasting, heat a dutch oven with 1 tbsp oil. Add sliced onions and saute until translucent or about 2 minutes.
3
Add garlic and cook 30 seconds. Add roasted veggies, stock, cumin and ginger. Cook until all veggies are soft. Add in 2 tbsp honey.
4
Place the contents from dutch oven to a blender. Puree in blender until smooth.
5
Place contents back in dutch oven and reheat until warm. Serve and garnish as desired.
Ingredients
2 tbsp olive oil
1 onion, sliced thin
1 clove garlic, minced
2 large carrots, clean and cut into 2" chunks
2 parsnips, cleaned and roughly cut in 3" pieces
1 tbsp fresh ginger, grated
4 cups vegetable stock
1 tsp salt
2 tbsp honey
2 tsp cumin
1 tsp fresh lime juice
Directions
1
Heat oven to 400 degrees. Toss carrots and parsnips with 1 tbsp olive oil. Place on sheet tray and roast 15-20 minutes until starting to caramelize.
2
Once root vegetables are done roasting, heat a dutch oven with 1 tbsp oil. Add sliced onions and saute until translucent or about 2 minutes.
3
Add garlic and cook 30 seconds. Add roasted veggies, stock, cumin and ginger. Cook until all veggies are soft. Add in 2 tbsp honey.
4
Place the contents from dutch oven to a blender. Puree in blender until smooth.
5
Place contents back in dutch oven and reheat until warm. Serve and garnish as desired.
