Roasted Carrot & Parsnip Soup With Lemon Ginger Cream Recipe

Name: Roasted Carrot & Parsnip Soup With Lemon Ginger Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Carrot & Parsnip Soup; 4 medium parsnips (about 1 1/4 pounds), roughly chopped; 5 medium carrots (about 3/4 pound), roughly chopped; 3 tablespoons olive oil, divided; 6-8 sprigs thyme; pinch red pepper flakes; kosher salt & freshly ground black pepper, to taste; 1 shallot, minced; 2 cloves garlic, minced; 4+ cups vegetable broth or water; Lemon Ginger Cream; 1 cup greek yogurt; zest & juice of one lemon; 1 tablespoon honey; 1 teaspoon grated ginger; 3/4 teaspoon salt; freshly ground black pepper

Servings: persons

Roasted Carrot & Parsnip Soup
4 medium parsnips (about 1 1/4 pounds), roughly chopped
5 medium carrots (about 3/4 pound), roughly chopped
3 tablespoons olive oil, divided
6-8 sprigs thyme
pinch red pepper flakes
kosher salt & freshly ground black pepper, to taste
1 shallot, minced
2 cloves garlic, minced
4+ cups vegetable broth or water
Lemon Ginger Cream
1 cup greek yogurt
zest & juice of one lemon
1 tablespoon honey
1 teaspoon grated ginger
3/4 teaspoon salt
freshly ground black pepper

1
Preheat oven to 425 degrees F. Toss together parsnips, carrots, 2 tablespoons olive oil, red pepper flakes, thyme, salt and pepper on a baking sheet. Bake until lightly caramelized, about 30 minutes, depending on how large your vegetables were chopped. Remove the thyme stems.
2
Warm the remaining tablespoon of oil in a medium pot over medium heat. Add the shallot and cook for a few minutes, until translucent. Add the garlic and cook another minute. Add the roasted vegetables and stock. Puree with an immersion blender (or a regular blender, in batches if necessary), adding more stock as needed to get the consistency you want. Season with salt and pepper to taste.
3
For the Lemon Ginger Cream: Combine all ingredients in a small bowl and whisk until well combined. Garnish the soup generously with the lemon ginger cream.

371

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Roasted Carrot & Parsnip Soup, 4 medium parsnips (about 1 1/4 pounds), roughly chopped, 5 medium carrots (about 3/4 pound), roughly chopped, 3 tablespoons olive oil, divided, and more.

Yes, Roasted Carrot & Parsnip Soup With Lemon Ginger Cream 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.

Roasted Carrot & Parsnip Soup With Lemon Ginger Cream

How did you like this recipe?

Frequently Asked Questions