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: 1 Tablespoon Extra Virgin Olive Oil; 1 cup Onions, Chopped; 1/2 cups Celery, Chopped; 2 cups Carrot, Chopped; 2 cups Parsnip, Chopped; 4 cups Veggie Broth; 2 teaspoons Paprika; 1 teaspoon Garlic Powder; 1/2 teaspoons Chili Powder; Salt And Pepper; Chives For Garnishing

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
1 cup Onions, Chopped
1/2 cups Celery, Chopped
2 cups Carrot, Chopped
2 cups Parsnip, Chopped
4 cups Veggie Broth
2 teaspoons Paprika
1 teaspoon Garlic Powder
1/2 teaspoons Chili Powder
Salt And Pepper
Chives For Garnishing

1
In a large pot over high heat, add olive oil. When pan and oil are hot, turn heat down to medium and add onions and celery. Cook until onions are translucent.
2
Add carrots and parsnip along with vegetable broth. Bring to a boil, cover and cook for about 20 minutes or until the vegetables are soft.
3
Add paprika, garlic powder, chili powder, salt and pepper. Using an immersion hand blender or a counter-top blender, puree the veggies. It is not necessary remove the rest of the liquid from pot to puree the veggies.
4
Taste and add any extra seasonings, if necessary. Serve topped with fresh chives.

134

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 11 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 1 cup Onions, Chopped, 1/2 cups Celery, Chopped, 2 cups Carrot, Chopped, 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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