Carrot And Parsnip Soup Recipes

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CREAMY CARROT PARSNIP SOUP



Creamy Carrot Parsnip Soup image

Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

8 cups chopped carrots
6 cups chopped peeled parsnips
4 cups chicken broth
3 cups water
2 teaspoons sugar
1 teaspoon salt
3 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon peeled grated horseradish
1 teaspoon minced fresh gingerroot
2 cups buttermilk
Sour cream
Fresh dill sprigs, optional

Steps:

  • Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.

Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 690mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

CARROT AND PARSNIP SOUP



Carrot and Parsnip Soup image

Make and share this Carrot and Parsnip Soup recipe from Food.com.

Provided by katew

Categories     Low Protein

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 brown onion, chopped
100 g fresh ginger, peeled and grated
2 crushed garlic cloves
1 teaspoon ground cumin
750 g carrots, peeled and chopped
500 g parsnips, peeled and chopped
4 cups chicken stock
1/2 cup sour cream
coriander

Steps:

  • Cook onion,ginger,garlic and cumin in oil for 3 minutes.
  • Add carrots and parsnips and cook for 3 minutes.
  • Reduce heat and stir in stock.
  • Cover and simmer for 30 minutes until vegies are soft.
  • Blend soup till smooth - take care if it is hot.
  • Season to taste.
  • serve topped with sour cream and coriander.

CARROT AND PARSNIP SOUP



Carrot and parsnip soup image

This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this recipe. Each serving provides 113 kcals, 2g protein, 15g carbohydrates (of which 10g sugars) 4g fat (of which 0.5g saturates), 6g fibre and 0.1g salt.

Provided by Rachel Phipps

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 9

1 tbsp olive oil
1 onion, roughly chopped
sea salt, to season
¼-½ tsp dried chilli flakes
250g/9oz carrots, peeled and roughly chopped
250g/9oz parsnips, peeled and roughly chopped
1.2 litres/2 pints vegetable stock
freshly ground black pepper
¼-½ tsp apple cider vinegar (optional)

Steps:

  • Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden - this should take 8-10 minutes. Add the chilli flakes and fry for a further minute.
  • Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20-25 minutes until the parsnips and carrots are tender.
  • Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.

Nutrition Facts : Calories 113kcal, Carbohydrate 15g, Fat 4g, Fiber 6g, Protein 2g, SaturatedFat 0.5g, Sugar 10g

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

POTATO, CARROT AND PARSNIP SOUP



Potato, Carrot and Parsnip Soup image

A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.

Provided by blucoat

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 (14 1/2 ounce) cans low sodium chicken broth (or more, to taste) or 2 (14 1/2 ounce) cans vegetable broth (or more, to taste)
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups milk or 1 1/4 cups half-and-half
1/8-1/4 cup sherry wine (could also try dry white wine)

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
  • Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

PARSNIP AND CARROT PUREE



Parsnip and Carrot Puree image

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 5

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Steps:

  • Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  • Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g

POTATO, CARROT AND PARSNIP SOUP



Potato, Carrot and Parsnip Soup image

An easy Potato, Carrot and Parsnip Soup recipe

Categories     Soup/Stew     Milk/Cream     Food Processor     Onion     Potato     Sauté     High Fiber     Carrot     Parsnip     Sherry     Fall     Chill     Parsley     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
  • Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS



Carrot-Parsnip Soup With Parsnip Chips image

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Steps:

  • Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
  • Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
  • Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 12 grams

CARROT AND PARSNIP SOUP



Carrot and Parsnip Soup image

A deliciously simple soup for a winter's day.

Provided by MDSP

Time 40m

Yield Serves 4

Number Of Ingredients 7

1 large onion
2 large parsnips
2 large carrots
Large knob of butter
A little olive oil
1 litre Vegetable Stock
Croutons and/or lardons

Steps:

  • Finely dice the onion
  • Chop the parsnip and carrot into small chunks
  • Melt the butter in a saucepan with a little olive oil (to stop the butter burning)
  • Sweat the onion for 10 mins over a low heat. Do not let the onion brown. It should take on a translucent look
  • Add the chopped parsnips and carrot
  • Pour on the vegetable stock (or water and 2 knorr cubes)
  • Bring to the boil and leave to simmer for 30 mins.
  • When the parsnips and carrots are completely soft, remove from heat and allow to cool
  • Pour the cooled mixture into a liquidizer and liquidize until completely smooth
  • Pour the mixture into a clean saucepan, passing it through a sieve first. Use the back of a spoon to push the last of the mixture through. This will create an even smoother soup.
  • Serve with a sprinkling of croutons and/or fried lardons. You can also use chopped pieces of bacon.

CARROT AND PARSNIP MASH



Carrot and Parsnip Mash image

Nutty carrots!

Provided by Ann

Categories     Side Dish     Vegetables     Carrots

Yield 8

Number Of Ingredients 6

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
½ cup butter, diced
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
  • Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

CARROT & PARSNIP SOUP



Carrot & parsnip soup image

Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days

Provided by Liberty Mendez

Categories     Lunch, Supper

Time 55m

Number Of Ingredients 10

½ tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
½ small bunch thyme, leaves picked
3 large carrots, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
1 litre vegetable stock
100ml double cream
¼ bunch parsley, finely chopped (optional)

Steps:

  • Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
  • Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.

Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

CARROT-PARSNIP BISQUE



Carrot-Parsnip Bisque image

Warm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it's a treat to serve for family dinners and special enough for guests. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons plus 1 cup peanut oil, divided
1 medium onion, chopped
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1 pound medium carrots
2 medium parsnips, peeled and chopped
4 cups chicken stock
1/2 cup half-and-half cream
Minced chives, optional

Steps:

  • In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels., Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.

Nutrition Facts : Calories 241 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 760mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.

ROASTED CARROT, PARSNIP AND POTATO SOUP



Roasted Carrot, Parsnip and Potato Soup image

This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

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
Crème fraîche or yogurt for garnish (optional)

Steps:

  • Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
  • After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
  • Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. 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. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams

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From primaverakitchen.com


VEGAN CARROT AND PARSNIP SOUP - VERY VEGAN RECIPES
Soup is great any time of year but most people embrace it in colder weather. Soups like this Vegan Carrot and Parsnip Soup can really be warm and comforting. It’s almost like there is as much of a psychological effect to soup as a nutritious one. The leaves change, fall arrives, cooler weather comes, and we turn to soup.
From veryveganrecipes.com


10 BEST CARROT PARSNIP TURNIP SOUP RECIPES | YUMMLY
2022-05-30 brown onion, large carrots, fresh dill, salt, parsnip, garlic cloves and 5 more Root Soup Dora Daily small potatoes, garlic, white beans, parsnips, celery, beets and 7 more
From yummly.com


CARROT AND PARSNIP SOUP RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ROASTED CARROT AND PARSNIP SOUP RECIPE | TASTING TABLE
2016-10-20 Preheat the oven to 450º and line a baking sheet with parchment paper. Peel the carrots and parsnips, reserving the peels, and cut into ½-inch pieces. Transfer to a large bowl with the garlic ...
From tastingtable.com


PARSNIP AND CARROT SOUP - TUI GARDEN PRODUCTS
1/4 cup sage leaves. Preheat oven to 180°C. Place parsnip and carrot on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar, salt and pepper and drizzle with the oil. Cook parsnip and carrot for 35 minutes or until soft and golden brown (this may take longer than 35 minutes depending on the size of the carrots and the ...
From tuigarden.co.nz


CARROT SOUP RECIPES | FOOD & WINE
2016-12-20 Parsnip and Carrot Soup. Parsnip and Carrot Soup. Go to Recipe. Opt for this parsnip and carrot soup when in need of a healthy and warming lunch or dinner. Fried Parsnip Ribbons; 6 of 12 View All ...
From foodandwine.com


YAM, CARROT AND PARSNIP SOUP WITH WALNUTS & CHEESE
Mix in the flour and cook 2 minutes more. While stirring, slowly mix in the stock. Mix in the sage, paprika and nutmeg. Bring the soup to a slow simmer and cook until the vegetables are quite tender, about 20 minutes. Puree the soup in a blender or food processor, or in the pot with an immersion blender. Return soup to a simmer; thin with a bit ...
From thriftyfoods.com


CREAMY PARSNIP CURRY WITH LENTILS | THE VEG SPACE
6 hours ago Peel and trim the parsnips and cut into finger-sized wedges. Trim and halve the baby carrots. Gently fry the parsnips and carrots for 5 minutes. Add the onion, garlic and ginger and cook for a further 3-4 minutes, and then the curry paste, chopped tomatoes and chopped coriander stalks. Add the drained and rinsed lentils, and then the coconut milk.
From thevegspace.co.uk


EASY CARROT & PARSNIP SOUP - JUST 5 INGREDIENTS! [HEALTHY VEGAN …
2021-11-25 Instructions. Heat the oven to 180 degrees. Chop the carrots, parsnips, and cabbage. Place the carrot and parsnips on a baking tray, drizzle with olive oil and season. Roast for 20mins. Meanwhile, boil a pan of water and make the litre of stock. Add the roasted veggies to the pan of stock along with the chopped cabbage.
From theblendery.com


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