CARROT-PARSNIP SOUP WITH PARSNIP CHIPS
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
- Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
- Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 12 grams
CARROT AND PARSNIP SOUP
Make and share this Carrot and Parsnip Soup recipe from Food.com.
Provided by katew
Categories Low Protein
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion,ginger,garlic and cumin in oil for 3 minutes.
- Add carrots and parsnips and cook for 3 minutes.
- Reduce heat and stir in stock.
- Cover and simmer for 30 minutes until vegies are soft.
- Blend soup till smooth - take care if it is hot.
- Season to taste.
- serve topped with sour cream and coriander.
HEALTHY CARROT-PARSNIP SOUP
Eleanor Chilson of Plantation, Florida enjoys her memories of this tasty soup almost as much as making it. "My mom made it for us on chilly autumn or winter nights," she recalls. Tip: For added richness, use up the half-and-half cream in recipes that call for milk.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the broth, parsnips, carrots, potato, celery, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Using a slotted spoon, remove half of the vegetables to a bowl; cover and keep warm. , Cool remaining vegetables for 5 minutes. Transfer to a blender; cover and process for 30 seconds. Add cream; process until blended. Add reserved vegetables; pulse until vegetables are chopped. Return all to the saucepan; heat through. ,
Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 478mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.
CREAMY CARROT PARSNIP SOUP
Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.
Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 690mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED CARROT, PARSNIP AND POTATO SOUP
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
- After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
- Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams
CARROT PARSNIP SOUP
Make and share this Carrot Parsnip Soup recipe from Food.com.
Provided by lislcart
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a stockpot over medium-low heat. Add onion and cook 10-12 minutes stirring occasionally. Add curry powder and cook one more minute stirring constantly.
- Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
- Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
- Serve garnished with yogurt and parsley.
Nutrition Facts : Calories 128.2, Fat 4.5, SaturatedFat 1, Cholesterol 3, Sodium 221.6, Carbohydrate 21, Fiber 5.5, Sugar 8.4, Protein 2.5
CARROT & PARSNIP SOUP
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days
Provided by Liberty Mendez
Categories Lunch, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
- Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
More about "healthy carrot parsnip soup recipes"
CARROT PARSNIP SOUP {EASY + HEALTHY} - EATING BIRD FOOD
From eatingbirdfood.com
4.4/5 (13)Category SoupCuisine AmericanCalories 266 per serving
- In a large stock pot, heat oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
- Once the onions are translucent, add the herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
- Add chopped carrots, parsnip and quinoa to the pot, pour in vegetable broth or water and bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
- Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don't have an immersion blender, you can blend the soup in your blender in small batches.
EASY CARROT AND BACON SOUP RECIPE - COOK.ME RECIPES
From cook.me
CURRIED PARSNIP & CARROT SOUP. HEALTHY HOMEMADE SOUP
From heartfoundation.org.nz
CARROT PARSNIP SOUP - PRIMAVERA KITCHEN
From primaverakitchen.com
PARSNIP AND CARROT SOUP | WILLIAMS SONOMA
From williams-sonoma.com
VEGAN CARROT AND PARSNIP SOUP - VERY VEGAN RECIPES
From veryveganrecipes.com
EASY CARROT & PARSNIP SOUP - JUST 5 INGREDIENTS! [HEALTHY …
From theblendery.com
PARSNIP CARROT SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
POTATO CARROT AND PARSNIP SOUP : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CARROT & PARSNIP SOUP #RECIPE | CARROT AND PARSNIP SOUP, PARSNIP …
From pinterest.ca
HEALTHY SOUP RECIPES UK - THOUGHT VLOG IMAGE ARCHIVE
CARROT AND PARSNIP SOUP RECIPE ARCHIVES | HEALTHYCOOKINGTOUR
From healthycookingtour.org
CARROT & PARSNIP SOUP - VEGGIE DESSERTS
From veggiedesserts.com
CARROT PARSNIP SOUP - EASY & HEALTHY | MY WEEKEND KITCHEN
From myweekendkitchen.in
ROASTED PARSNIP AND CARROT SOUP - NEILS HEALTHY MEALS
From neilshealthymeals.com
CREAMY CARROT AND PARSNIP SOUP - ABUNDANT ENERGY
From abundantenergy.ca
EASY CARROT AND PARSNIP SOUP - FUSS FREE FLAVOURS
From fussfreeflavours.com
CREAMY CARROT AND PARSNIP SOUP | BRITISH RECIPES | GOODTO
From goodto.com
SLOW COOKER PARSNIP AND CARROT SOUP RECIPE - A MUMMY TOO
From amummytoo.co.uk
PARSNIP, CARROT & CHICKPEA SOUP – SOPHIE'S HEALTHY KITCHEN
From sophieshealthykitchen.com
QUICK HEALTHY CARROT AND PARSNIP SOUP - SUE MAREE P
From suemareep.com
PARSNIP SOUP - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
CREAMY CARROT PARSNIP SOUP - GOOD HEALTH GOURMET
From goodhealthgourmet.com
SPICY CARROT AND PARSNIP SOUP - KNIFE AND SOUL
From knifeandsoul.com
CARROT AND PARSNIP SOUP - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
VEGAN PARSNIP AND CARROT SOUP | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
CARROT & PARSNIP SOUP (GLUTEN FREE, DAIRY FREE)
From freefromfavourites.com
EASY CARROT AND PARSNIP SOUP RECIPE - EATS AMAZING.
From foodstutorial.org
HEALTHY PARSNIP & CARROT SOUP RECIPE | NICOLA MONSON
From nicolamonson.com
SPICY CARROT, PARSNIP AND POTATO SOUP RECIPES | GOODTO
From goodto.com
CARROT-PARSNIP SOUP WITH PARSNIP CHIPS RECIPE | MYRECIPES
From myrecipes.com
CARROT AND PARSNIP SOUP RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED CARROT AND PARSNIP SOUP RECIPE | MYRECIPES
From myrecipes.com
CARROT AND PARSNIP SOUP RECIPE - BBC FOOD
From bbc.co.uk
CARROT PARSNIP SOUP - HEALTHY LIVING
From healthylivingmarket.com
CARROT, PARSNIP & LEEK SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT AND PARSNIP SOUP RECIPE | OLIVEMAGAZINE
From olivemagazine.com
You'll also love