Carrot Parsnip Soup

I happen to like Parsnips…I think they are so similar to the carrot, but with a tad of a bite to it.  This soup was great and another fav from Better Homes and Garden, only I had used too many carrots.  Depending on the size you get will make the soup thick or not.  As you can tell by my pics, we had really large carrots, so eight were too many.


8 medium carrots, cut these into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 medium onion cut into thin wedges
1 tbl EVOO  (extra virgin olive oil)
3 14.5 – ounce cans chicken broth (low sodium peeps)
1 tsp smoked paprika
1 tsp lemon juice
fresh ground black pepper

Preheat the oven to 425 degrees.

In a bowl combine your carrots, parsnips, and onion and drizzle with EVOO, tossing gently to cover all the veggies.  *OPTION* a pinch of sea salt.

Spread them in a single layer in a baking dish and roast them un-covered for about 35 to 40 mins OR until tender.

Once done, remove them and place them in a large saucepan with the broth and the paprika.  Bring all this to a boil; then cool slightly.

Transfer the veggie mixture, (half at a time) to a blender or food processor.  Cover and blend or process until smooth.  Keep doing this until all veggies are added.

Return the pureed mixture to the saucepan.  Stir in your lemon juice and heat ALL THE WAY THROUGH.  Season to taste with pepper.

Serve this soup with a grilled cheese on whole grain bread OR just as a meal alone.







Photos Copyright 2012 Fitnessmomwinecountry

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  1. This sounds great! I LOVE Parsnips and love root based soups! Thanks for sharing 🙂

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