Roasted Carrot And Parsnip Soup Recipes

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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.

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 10

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
  • Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
  • Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g

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

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC



Roasted Carrots and Parsnips with Rosemary and Garlic image

Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 6

3/4 pound parsnips, peeled
1 pound carrots, peeled
Salt and freshly ground pepper
4 plump garlic cloves, peeled and lightly crushed
3 or 4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil

Steps:

  • Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams

ROASTED CARROT AND PARSNIP SOUP



Roasted Carrot and Parsnip Soup image

I recently read an article which claimed that roasting the vegetables before cooking in soup gives a wonderful depth of flavor quickly and easily. This particular recipe happens to combine two of my favorite vegetables, and the roasting enhances their natural sweetness, while mellowing it a bit. From Real Simple Magazine October 2007.

Provided by JackieOhNo

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 lb carrot, peeled and cut into 1/2-inch rounds
1/2 lb parsnip, peeld and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon pepper
1/2 baguette, cut into 16 thin slices
3 cups water (approximate)

Steps:

  • Heat oven to 400 degrees.
  • In a large roasting pan, combine the carrots, parsnips, onion, 3 T. oil, salt, and pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  • Meanwhile, arrange bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
  • Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until smooth.
  • Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

Nutrition Facts : Calories 619.6, Fat 19.7, SaturatedFat 3, Sodium 1401.5, Carbohydrate 96, Fiber 9.5, Sugar 12.6, Protein 17.1

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

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