Roasted Carrot Soup Recipe

Name: Roasted Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots peeled, quartered; 1 parsnip peeled, chopped; 2 teaspoons olive oil; 1 onion chopped; 2 cloves garlic crushed; 1 inch fresh ginger piece, peeled and grated; 1 teaspoon ground cumin; 2 potatoes chopped; 3 cups chicken stock; 2 cups water; 2 teaspoons turmeric root grated fresh; chives chopped, to serve

Servings: persons

1 pound carrots peeled, quartered
1 parsnip peeled, chopped
2 teaspoons olive oil
1 onion chopped
2 cloves garlic crushed
1 inch fresh ginger piece, peeled and grated
1 teaspoon ground cumin
2 potatoes chopped
3 cups chicken stock
2 cups water
2 teaspoons turmeric root grated fresh
chives chopped, to serve

1
Preheat oven to 400u00b0F. Place carrots and parsnip in a large baking dish and spray with oil. Season to taste. Bake 35-40 minutes, until tender.
2
Heat oil in a large pot over medium. Saute the onion, garlic and ginger 2-3 minutes. Stir in cumin and cook 1 minute.
3
Add potatoes, roasted vegetables, stock and water. Bring to a boil. Reduce heat to low. Simmer, covered, 20 minutes. Stir in turmeric.
4
Using a hand blender, process or blend soup, until smooth. Season to taste. Sprinkle with chives, to serve.

449

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 12 ingredients. The key ingredients include: 1 pound carrots peeled, quartered, 1 parsnip peeled, chopped, 2 teaspoons olive oil, 1 onion chopped, and more.

Yes, Roasted Carrot 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.

Roasted Carrot Soup

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