Cream of Parsnip and Carrot Soup with Maple

The parsnip and carrot combination has been calling to me lately (and I keep getting them in my veggie box delivery), so I thought I’d revisit my Roasted Parsnip and Carrot Soup.  I wanted to see what happened to the flavours if I made a quicker soup, where I didn’t roast the root veggies.

The soup was a hit!  I ended up “creaming” it, by adding skim milk at the end of the cooking process – and then was inspired by a recent addition to my pantry: maple salt.  My tastebuds got excited at the prospect of topping the bright orange bowl of soup with some yogurt and maple salt, and I thought it was worth putting a little maple flavour into the soup itself.  Of course, this called for Louise’s maple syrup (the one I used on the Oatmeal & Whole Wheat Sourdough Pancakes.  Any excuse for maple is good to me).  Just a splash of maple syrup in the soup brought all of the flavours to life.  And it was goooooood.  A little sweet, and showing off the natural sweetness of the veggies, but not too sweet.

On the side, we had a sundried tomato fougasse from my favourite bakery in town, and it made the perfect light dinner.

Cream of Parsnip and Carrot Soup with Maple

Serves 4

  • 2 tsp. olive oil
  • 1 medium onion, diced
  • 2 parsnips, peeled and diced
  • 1 bunch (about 6 medium) carrots, peeled and sliced
  • around 4 cups vegetable stock
  • 1 Tbsp. maple syrup
  • 1 c. milk (skim, soy, almond, hemp)
  • fat-free yogurt
  • maple salt

In a pot, heat the olive oil and sweat the onions until translucent.  Add carrot and parsnip, and cook until softened.  Add stock until the veggies are covered.  Let simmer for 15 minutes.

Remove from heat, and blend with an immersion blender.  Stir in maple syrup and milk, and blend until smooth.

Top with yogurt and maple salt, and enjoy.

Tags: , , , , ,

Categories: Gluten-Free, Main Course, Soup, Vegetarian


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5 Comments on “Cream of Parsnip and Carrot Soup with Maple”

  1. March 16, 2010 at 7:50 pm #

    I’m amazed you still have maple syrup! Now’s the time to splurge and indulge, a new batch is coming very soon! 🙂

    • March 16, 2010 at 10:44 pm #

      Exactly — that’s why I’ve been using it in everything!!!
      Although I want to save just a wee bit so I can compare ‘vintages’. 😉

  2. March 16, 2010 at 8:52 pm #

    This is another soup I want to try; I love carrot soup but I have yet to try parsnips!

  3. March 18, 2010 at 12:17 pm #

    OMG! I just made the soup for lunch… with a few variations – used chicken broth (6 c. total), added a cup of red lentils, and used evaporated milk instead of regular. Cooked 15 minutes in the pressure cooker. It was amazing. thanks for the inspiration!

  4. March 23, 2010 at 5:59 pm #

    This is one of my favourite go-to soups for entertaining. Everyone is always so impressed with how fancy it looks. I like to add chili to mine, but next time I’m trying it with the maple syrup!

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