Go Back
Carrots are renowned for their high beta-carotene content, which the body converts into vitamin A, crucial for maintaining good vision, skin health, and immune function. They also contain dietary fiber, antioxidants, and a variety of vitamins, making them a powerhouse of nutrition. Parsnips, often considered the sweeter sibling of carrots, are rich in vitamins C and K, as well as folate and potassium. Their unique flavor profile adds an earthy depth to the soup that is both comforting and nourishing.

Creamy Roasted Carrot & Parsnip Soup

Warm up this winter with the delightful *Golden Velvet: Creamy Roasted Carrot & Parsnip Soup*! This rich and creamy soup blends sweet roasted carrots and earthy parsnips for a comforting dish full of nutrition. The caramelization from roasting enhances the vegetables' flavors, while coconut milk adds a smooth finish. Perfect for any dietary preference, this soup is as versatile as it is delicious. Discover the magic of homemade soups with this easy recipe that’s sure to become a cozy favorite!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) carrots, peeled and diced

1 lb (450g) parsnips, peeled and diced

1 medium onion, chopped

4 cloves garlic, minced

4 cups (960ml) vegetable broth

1 cup (240ml) coconut milk (or heavy cream for a non-vegan option)

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper, to taste

Fresh thyme, for garnish

Optional: a squeeze of fresh lemon juice for brightness

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.

    Prepare the Vegetables: On the prepared baking sheet, combine the diced carrots, parsnips, and chopped onion. Drizzle them with olive oil and season generously with salt, pepper, ground cumin, and ground coriander. Toss everything thoroughly to ensure each piece is well coated in the oil and seasonings.

      Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 30-35 minutes. They should become tender and develop a lovely caramelized color. Make sure to stir them halfway through the roasting time for even cooking.

        Sauté the Garlic: While the vegetables are roasting, heat a little olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until it becomes fragrant. Be cautious not to let the garlic burn, as it can turn bitter.

          Combine Roasted Vegetables: Once the vegetables are done roasting, carefully transfer them from the oven to the pot with the sautéed garlic.

            Add Broth: Pour the vegetable broth into the pot and stir to combine. Bring the mixture to a gentle simmer and let it cook for an additional 10 minutes, allowing the flavors to meld beautifully.

              Blend the Soup: Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a standard blender, blending thoroughly until smooth.

                Incorporate Coconut Milk: Once blended, return the soup to the pot (if using a standard blender) and stir in the coconut milk (or heavy cream). Heat the soup on low until warmed through. Taste and adjust seasoning with salt and pepper as necessary.

                  Serve: Ladle the velvety soup into individual bowls. Sprinkle fresh thyme on top for a pop of color and garnish with a squeeze of fresh lemon juice if desired for a touch of brightness. Enjoy your comforting bowl of creamy goodness!

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6