Although Spring is upon us, some of you are still knee deep in the white stuff. This recipe does double duty by warming you up while using what’s left of winter veg. Parsnips are one of my faves and is no stranger to Irish kitchens. They lend a lovely sweetness to the carrots and when paired with brown bread, the business!
4 large carrots – peeled, chopped
4 parsnips – peeled, chopped
1/2 white onion – sliced
2 garlic cloves
1 tbsp fresh ginger – grated
2 quarts low-sodium vegetable broth
2 tbsp olive oil
Preheat oven to 350°F.
Place chopped carrots, parsnips, onions, garlic and ginger in a mixing bowl and toss with 2 tbsp olive oil. Lay on foiled oven tray and roast in oven for 15 minutes until caramelized. Add to soup pot along with 6 cups broth. Bring to a boil and reduce to simmer. Partially cover with lid and cook veg until tender.
Once tender, blend in batches.
NOTE: Always be careful blending hot liquids. Hot liquids will expand so cover the lid with a kitchen towel so you don’t burn your hand.
If the soup is too thick when blended add additional broth.
To finish, taste and season with S&P. Simple, healthy and homemade. Brilliant.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.