Carrot and Parsnip Soup Recipe
This delicious roasted carrot and parsnip soup is so packed with flavour - and the perfect budget lunch recipe to warm you up on a cold day. It's also a great way to use up roast dinner leftovers.
Servings: 4 people
Equipment
Ingredients
- 500 g carrots
- 500 g parsnips
- 1 bulb garlic
- 3 tbsp honey
- 2 tbsp olive oil
- 2 tsp fresh thyme finely chopped
- 2 tsp apple cider vinegar
- Generous pinch of salt
- 1000 ml gluten free vegetable stock
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6.
- Peel the carrots and parsnips, and chop off the root ends. Cut each carrot and parsnip in half, then cut into quarters lengthways, into thick strips. The thinner the strips, the shorter cooking time they will need. I usually cut each vegetable into approx 8 pieces.
- Mix 2 tbsp honey plus the olive oil, salt, apple cider vinegar and thyme in a large bowl until combined.
- Tip the carrots and parsnips in and toss well to coat them completely, then lay the carrots and parsnips out in a roasting tin in one even layer. Add the bulb of garlic into the centre of the baking tray.
- Roast in the oven for 35-40 minutes, turning half way through, until the veg is tender and caramelised on the outside and remove from the oven.
- Tip the roasted veg into a large blender. Squeeze the garlic flesh from the bulb and then add to the blender along the vegetable stock. Blend until smooth.
Video
Notes
- Serving Suggestions: I love serving up this parsnip and carrot soup with some easy gluten free croutons for a delicious crunch!
- Storing: This soup can be refrigerated and reheated, or frozen for up to 6 months. I recommend freezing in portions and microwaving to reheat.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this easy carrot and parsnip soup recipe should look.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a review about this Roasted Carrot and Parsnip Soup recipe! Leaving a comment about how much you enjoyed this recipe really helps support my blog – thank you so much! xx
Nutrition
Serving: 1 portion | Calories: 270kcal | Carbohydrates: 51g | Protein: 3g | Fat: 8g
