Happy New Year!!!!
As I recover from the holidays (Vegas foodie-madness post to come!), it’s time for soup. To me, soup is pure alchemy: you put stuff in a pot and somehow the whole turns out better than the sum of its parts. Every time.
There’s nothing quite like roasted veggies on a snowy day, and this is one of my favourite combinations. I stumbled upon it while using up some extra produce (how do I always have too many carrots?), and am so happy for the find.
Plus, this soup freezes really well. In fact, this particular photo is of a big batch I made, freezing the leftovers, which I then defrosted today.
Roasted Parsnip and Carrot Soup
- 3 parsnips, peeled and sliced
- 1 bunch (about 6 medium) carrots, peeled and sliced
- 6 cloves of garlic, peeled and left whole
- 2 tsp. olive oil
- 1 medium onion, diced
- 3 fresh sage leaves, minced
- 1 sprig fresh or dried thyme, crumbled
- 2 cups vegetable stock
- around 2 cups water
- 1 Tbsp. chili sauce
Preheat oven to 425 F as you prepare the veggies.
Place the parsnip, carrots, garlic, and olive oil in a roasting dish, and roast for 30-45 minutes in a 425 F oven, or until veggies are tender.
In a pot, sweat the onions until translucent. Add roasted veggies, herbs, and stock. Add water until the veggies are covered. Let simmer for 20 minutes.
Remove from heat, blend with an immersion blender, and add chili sauce to finish. Top with sour cream and chives or green onions, and serve with hearty whole wheat bread.