Roasted Carrot and Parsnip Soup with Lemon Ginger Cream
As the leaves turn vibrant shades of red and gold and a crisp breeze dances through the air, it’s time to embrace the heartwarming flavors of autumn.
There is no better way to do so than with a steaming bowl of soup with roasted fall veggies. This Roasted Carrot and Parsnip Soup with Lemon Ginger Cream is the perfect combination of flavors, making it the ideal cozy meal for cooler nights.
This velvety, comforting soup is the perfect companion for those chilly fall evenings. It’s a warm, inviting blend of roasted carrots and parsnips, blended with fragrant herbs and spices. A drizzle of lemon ginger cream brings a hint of zing to this smooth and warm fall delight.
Roasted Magic: Making Roasted Carrot and Parsnip Soup with Lemon Ginger Cream
The magic starts with roasting fresh carrots and parsnips in the oven with a light coating of olive oil until they become tender and sweet.
Blended with aromatic herbs and spices, the carrots and parsnips form a creamy and flavorful soup. To take it to the next level of deliciousness, add a swirl of tangy lemon ginger cream. Enjoy this comforting soup like never before!
ROASTED CARROT AND PARSNIP SOUP WITH LEMON GINGER CREAM
Equipment
- Baking sheet
- Immersion Blender
- Regular Blender
Ingredients
- 4 nos. parsnips about 1 1/4 pounds, medium, roughly chopped
- 5 nos. carrots about 3/4 pound, medium, roughly chopped
- 3 tbsp olive oil
- 6 nos. thyme sprigs
- 1/8 tsps red pepper flakes a pinch
- kosher salt and black pepper to taste
- 1 shallot minced
- 2 cloves garlic minced
- 4 cups Vegetable broth or water
Lemon Ginger Cream
- 1 cup Greek yogurt
- 1 nos. Lemon (zest & juice)
- 1 tbsp honey
- 1 tsp ginger (freshly grated)
- 3/4 tsp salt
- 1/4 tsp cumin
- black pepper (freshly ground, to taste)
Instructions
ROASTED CARROT & PARSNIP SOUP WITH LEMON GINGER CREAM
- Preheat oven to 425 degrees F.
- Toss together parsnips, carrots, 2 tablespoons olive oil, red pepper flakes, thyme, salt, and pepper on a baking sheet.
- Bake until lightly caramelized, about 30 minutes, depending on how large your vegetables were chopped.
- Remove the thyme stems.
- Warm the remaining tablespoon of oil in a medium pot over medium heat.
- Add the shallot and cook for a few minutes, until translucent.
- Add the garlic and cook for another minute.
- Add the roasted vegetables and stock.
- Puree with an immersion blender (or a regular blender, in batches if necessary), adding more stock as needed to get the consistency you want.
- Season with salt and freshly ground black pepper.
- Garnish generously with lemon ginger cream.
Lemon Ginger Cream
- Combine all ingredients in a small bowl and whisk until well combined.
Notes
- For an extra layer of depth, sprinkle a touch of ground cinnamon or nutmeg.
- Get creative with your garnishes. Try adding chopped parsley, toasted pumpkin seeds, crispy fried shallots, garlic chips, or even a drizzle of extra virgin olive oil.
- Swap the Greek yogurt with a non-dairy yogurt alternative to keep the soup vegan-friendly.
- Make a big batch of this soup and freeze it. You can thaw it out for a quick and easy lunch or dinner.
- For a heartier version, serve the soup with a side of crusty bread, baguette slices, or homemade croutons.
