Roasted Carrot, Parsnip and Potato Soup Recipe

Name: Roasted Carrot, Parsnip and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces; 1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces; 1 medium or large red onion, cut in large dice; 1 medium (about 6 ounces) Yukon gold potato, quartered; 2 garlic cloves, in the skin; 2 tablespoons extra virgin olive oil; Salt and freshly ground pepper; 6 cups chicken or vegetable stock or broth; Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish; Creme fraiche or yogurt for garnish (optional)

Servings: persons

1
Preheat oven to 425 degrees.
2
Line a sheet pan or a baking dish with parchment or foil.
3
Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste.
4
Spread in baking dish or on sheet pan in an even layer and place in oven.
5
Set timer for 20 minutes.
6
After 20 minutes, stir vegetables and turn heat down to 400 degrees.
7
Roast for another 20 to 30 minutes (or longer; I have found every oven Ive used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes.
8
Remove from the heat.
9
You should have about 4 cups roasted vegetables.
10
Hold garlic cloves with a towel so that you dont burn your fingers.
11
Squeeze out the pulp into a blender.
12
Add half the vegetables and 2 cups of the stock.
13
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.
14
Blend until smooth and transfer to a soup pot.
15
Repeat with the second half of the roasted vegetables.
16
Transfer to the pot and whisk in remaining broth.
17
Season to taste with salt and pepper and heat through.
18
Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of creme fraiche or yogurt.

828

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces, 1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces, 1 medium or large red onion, cut in large dice, 1 medium (about 6 ounces) Yukon gold potato, quartered, and more.

Yes, Roasted Carrot, Parsnip and Potato 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.

That's it — enjoy your meal!

Roasted Carrot, Parsnip and Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions