Vegan Roasted Parsnip and Carrot Soup Recipe

Looking for a comforting and flavorful soup that’s both healthy and vegan? This Roasted Parsnip and Carrot Soup is the perfect choice! Roasting the vegetables brings out their natural sweetness, creating a depth of flavor that’s simply irresistible. It’s easy to make, packed with nutrients, and perfect for a cozy lunch or dinner on a chilly day.

Why Roast the Vegetables?

Roasting is the key to unlocking the incredible flavor of this soup. As the parsnips and carrots roast, their sugars caramelize, resulting in a sweeter, more complex flavor profile. This method also creates a slightly nutty and earthy taste that complements the sweetness beautifully. Trust us, you won’t want to skip this step!

Ingredients You’ll Need:

• 1 lb Parsnips, peeled and chopped
• 1 lb Carrots, peeled and chopped
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Dried Thyme
• Salt and Pepper to taste
• Optional: Pinch of nutmeg, drizzle of maple syrup, toasted pumpkin seeds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the parsnips, carrots, onion, and garlic with olive oil, thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
5. Once roasted, transfer the vegetables to a large pot.
6. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
7. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches.
8. Season with salt and pepper to taste. Add a pinch of nutmeg if desired.
9. Serve hot, garnished with a drizzle of maple syrup and toasted pumpkin seeds, if desired.

Tips and Variations:

• For a creamier soup, add a can of coconut milk after blending.
• Spice it up with a pinch of red pepper flakes.
• Add other root vegetables like sweet potatoes or butternut squash for a different flavor twist.
• Store leftover soup in the refrigerator for up to 3 days.

Enjoy this delicious and healthy Vegan Roasted Parsnip and Carrot Soup! It’s a perfect way to warm up and nourish your body.

Ingredients:
Parsnips, Carrots, Onion, Garlic, Vegetable Broth, Olive Oil, Dried Thyme, Salt, Pepper, Nutmeg (optional), Maple Syrup (optional), Toasted Pumpkin Seeds (optional)

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