Roasted Carrot And Parsnip Soup Food

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.

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.

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 milk 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.

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.

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 BISQUE

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels., Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.

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.

ROASTED CARROT GINGER SOUP

Steps:

• Preheat oven to 350 degrees.
• Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
• Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
• Transfer the vegetables and broth to a large pot.
• Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
• Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
• Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
• Adjust the seasonings and heat through.
• Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).

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.

CROCK POT CARROT AND PARSNIP SOUP

Steps:

• Peel carrots and parsnips and cut up coarsely.
• Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside.
• In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender.
• Puree with hand blender or remove and puree in batches.
• Season to taste. Stir in desired amount of cream to color and flavor soup.
• Serve hot. Garnish with chopped fresh parsley.

SPICY PARSNIP & CARROT SOUP

Steps:

• Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
• Stir in the curry powder and cook for a further 5 minutes.
• Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
• Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
• To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
• Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.

SPICY SQUASH & PARSNIP SOUP

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
• Place in the oven to roast for 30-40 minutes, or until tender.
• Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
• Add the butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until everything is pretty much coated with the spices.
• Now add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes.
• Transfer this mixture to a food processor and blend to a smooth consistency.
• Now add the stock to the food processor and blend more.
• Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.
• To serve, ladle the soup into serving bowls and place a spoonful of creme fraiche on the top. This is also nice with fresh bread roll on the side.

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.