Roasted Carrot And Parsnip Soup Food

ROASTED CARROT, PARSNIP AND POTATO SOUP

Steps:

• Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
• After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
• Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

CARROT AND PARSNIP SOUP

Steps:

• Cook onion,ginger,garlic and cumin in oil for 3 minutes.
• Add carrots and parsnips and cook for 3 minutes.
• Reduce heat and stir in stock.
• Cover and simmer for 30 minutes until vegies are soft.
• Blend soup till smooth - take care if it is hot.
• Season to taste.
• serve topped with sour cream and coriander.

CARROT AND PARSNIP SOUP

Steps:

• Finely dice the onion
• Chop the parsnip and carrot into small chunks
• Melt the butter in a saucepan with a little olive oil (to stop the butter burning)
• Sweat the onion for 10 mins over a low heat. Do not let the onion brown. It should take on a translucent look
• Add the chopped parsnips and carrot
• Pour on the vegetable stock (or water and 2 knorr cubes)
• Bring to the boil and leave to simmer for 30 mins.
• When the parsnips and carrots are completely soft, remove from heat and allow to cool
• Pour the cooled mixture into a liquidizer and liquidize until completely smooth
• Pour the mixture into a clean saucepan, passing it through a sieve first. Use the back of a spoon to push the last of the mixture through. This will create an even smoother soup.
• Serve with a sprinkling of croutons and/or fried lardons. You can also use chopped pieces of bacon.

CREAMY ROASTED PARSNIP SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
• Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
• Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
• Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

POTATO, CARROT AND PARSNIP SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
• Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

CREAMY CARROT PARSNIP SOUP

Steps:

• Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.

ROASTED CARROT SOUP

Steps:

• Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15-20 minutes.
• Meanwhile, bring the stock to a boil. Add the ginger and the sprig of thyme and simmer gently for 15 minutes.
• Dice the onion and place in a medium stockpot with the remaining olive oil. Cook the onion over medium heat, stirring frequently, until softened and lightly browned. Season. Add the garlic, and then the carrots.
• Remove the ginger and thyme from the stock, and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
• Use an immersion or standard blender to purée the mixture until smooth. If the soup seems too thick, add more stock or water and gently reheat. Add salt and pepper to taste. To serve, ladle into bowls and garnish with chopped fresh thyme.

CARROT & PARSNIP SOUP

Steps:

• Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
• Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.

ROASTED CARROT AND PARSNIP SOUP

Steps:

• Heat oven to 400 degrees.
• In a large roasting pan, combine the carrots, parsnips, onion, 3 T. oil, salt, and pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
• Meanwhile, arrange bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
• Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until smooth.
• Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

CARROT AND PARSNIP SOUP

Steps:

• Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden - this should take 8-10 minutes. Add the chilli flakes and fry for a further minute.
• Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20-25 minutes until the parsnips and carrots are tender.
• Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.