Roasted Carrot & Parsnip Soup with Lemon Ginger Cream
Roasted carrot and parsnip blend into a creamy, comforting soup finished with a zesty lemon ginger yogurt cream. This vibrant bowl is as bright in taste as it is in color.
5
bowls
Ingredients
Roasted Carrot & Parsnip Soup
- 4 medium (570 g) parsnips about 1 1/4 pounds, roughly chopped
- 5 medium (340 g) carrots about 3/4 pound, roughly chopped
- 3 tablespoons (45 ml) olive oil divided
- 6-8 sprigs thyme
- red pepper flakes pinch
- kosher salt & freshly ground black pepper to taste
- 1 shallot minced
- 2 cloves garlic minced
- 4+ cups (950+ ml) vegetable broth or water
Lemon Ginger Cream
- 1 cup (240 g) greek yogurt
- 1 lemon zest & juice of one lemon
- 1 tablespoon (21 g) honey
- 1 teaspoon (2 g) freshly grated ginger
- 3/4 teaspoon (4.5 g) salt
- 1/4 teaspoon (0.5 g) cumin
- freshly ground black pepper to taste
Equipment
- Baking sheet
- Immersion Blender
- Medium Pot
Instructions
- Preheat oven to 425°F (220°C). Toss 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 chop size. Remove thyme stems.
- Warm remaining tablespoon of oil in a medium pot over medium heat. Add shallot, cook until translucent. Stir in garlic, cook 1 minute. Add roasted vegetables and stock. Puree with immersion blender (or in batches in a regular blender), adding more stock as needed for desired consistency. Season with salt and pepper. Garnish with lemon ginger cream.
- For the lemon ginger cream: Combine all ingredients in a small bowl and whisk until well combined.
Notes
Add extra broth for a thinner soup. The lemon ginger cream will keep refrigerated for a couple days if you have leftovers.
Nutrition
Calories: 224kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 755mg | Potassium: 764mg | Fiber: 7g | Sugar: 15g | Vitamin A: 13210IU | Vitamin C: 31mg | Calcium: 123mg | Iron: 1.2mg