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As the chill of the seasons sets in, there's nothing quite like a warm bowl of soup to comfort the soul. Creamy roasted carrot and parsnip soup is a delightful dish that perfectly embodies the essence of comfort food. With its velvety texture and rich flavor profile, this soup marries the natural sweetness of roasted vegetables with aromatic spices, creating a dish that is both nourishing and satisfying.

Creamy Roasted Carrot & Parsnip Soup

Warm up this season with a comforting bowl of creamy roasted carrot and parsnip soup. This delightful dish combines the natural sweetness of roasted root vegetables with aromatic spices, creating a velvety texture that's both nourishing and satisfying. Packed with vitamins and dietary fiber, it's not just delicious but also a healthy choice. Perfect for cozy evenings, this versatile soup can accommodate various dietary needs while celebrating seasonal ingredients. Dive into the recipe and enjoy a warm embrace of flavor!
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Ingredients
  

1 lb (450g) carrots, peeled and cut into chunks

1 lb (450g) parsnips, peeled and cut into chunks

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 cups (960ml) vegetable broth

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

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and pepper to taste

Fresh parsley or cilantro for garnish

1 tablespoon lemon juice (optional)

Instructions
 

Roast the Vegetables: Preheat your oven to 400°F (200°C). Spread the carrot and parsnip chunks on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Season with salt and pepper. Roast for about 25-30 minutes, or until they are golden brown and tender, stirring halfway through for even roasting.

    Sauté Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent. Add the minced garlic, cumin, and cinnamon, stirring for an additional minute until fragrant.

      Combine and Simmer: Add the roasted carrots and parsnips to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes to blend the flavors.

        Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend just half of the soup and mix it back in. Alternatively, you can transfer the soup in batches to a countertop blender; just be cautious with hot liquids.

          Finish the Soup: Return the soup to low heat. Stir in the coconut milk (or heavy cream) and lemon juice, if using. Adjust seasoning with additional salt and pepper to taste. Heat through, but do not bring to a boil.

            Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with crusty bread or a side salad for a complete meal.

              Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings