Carrot And Parsnip Soup Recipe

Name: Carrot And Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: AROMATICS; 3 stalks lemongrass, trimmed and sliced; 5 slices fresh ginger; 1 handful fresh thyme sprigs; 1 handful fresh marjoram sprigs; 4 dried bay leaves; 2 teaspoons whole allspice; 2 teaspoons fennel seeds; 2 teaspoons juniper berries; SOUP BASE; 3 cups chopped peeled carrots; 2 1/4 cups chopped peeled parsnips; 1 1/2 cups chopped fennel; 1 1/2 cups chopped celery; 1 1/2 cups chopped onion; 1 1/2 cups chopped tart apple; 3/4 cup chopped peeled russet potatoes; Juice and zest of 1/2 lemon; About 1 tbsp. kosher salt; 1 cup off-dry Riesling wine; 5 cups vegetable broth; About 1 cup fresh carrot juice; 6 tablespoons peppery, top-quality extra-virgin olive oil; SERVING; Thinly sliced chives; Microgreens* or 2 green onions, cut into 2-in.-long slivers

Servings: persons

AROMATICS
3 stalks lemongrass, trimmed and sliced
5 slices fresh ginger
1 handful fresh thyme sprigs
1 handful fresh marjoram sprigs
4 dried bay leaves
2 teaspoons whole allspice
2 teaspoons fennel seeds
2 teaspoons juniper berries
SOUP BASE
3 cups chopped peeled carrots
2 1/4 cups chopped peeled parsnips
1 1/2 cups chopped fennel
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 1/2 cups chopped tart apple
3/4 cup chopped peeled russet potatoes
Juice and zest of 1/2 lemon
About 1 tbsp. kosher salt
1 cup off-dry Riesling wine
5 cups vegetable broth
About 1 cup fresh carrot juice
6 tablespoons peppery, top-quality extra-virgin olive oil
SERVING
Thinly sliced chives
Microgreens* or 2 green onions, cut into 2-in.-long slivers

1
Assemble aromatics: Enclose ingredients in cheesecloth and tie with string.
2
Make soup base: Put aromatics bundle in a stockpot and add remaining soup base ingredients, including 1 tbsp. salt, but excluding broth, carrot juice, and olive oil.
3
Cover, bring to simmering over high heat, then reduce heat to medium and cook until apples are very soft, about 30 minutes. Add broth, return to a simmer, and continue cooking until potatoes are falling apart, about 2 hours.
4
Discard aromatics bundle. Puree soup in batches in a blender until silky smooth; pour into a large bowl as you go. Return soup to pot. Stir in enough carrot juice so soup is fairly thin but velvety. Just before serving, stir in olive oil.
5
Ladle soup into bowls and drizzle with cumin oil. Add a little pickled celery, and sprinkle with chives and microgreens. Season to taste with salt.
6
*Find at some specialty grocery stores.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: AROMATICS, 3 stalks lemongrass, trimmed and sliced, 5 slices fresh ginger, 1 handful fresh thyme sprigs, and more.

Yes, Carrot And Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot And Parsnip Soup

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