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Roasted Carrot and Parsnip Soup

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 tbsp Extra-virgin olive oil
  • 1 medium Onion Chopped
  • 1 tbsp garlic Chopped
  • 6 medium Carrots (about 1 lbs) peeled, halved lengthwise, and cut into thin, half moons
  • 4 medium Parsnips (about 1 lbs) peeled, halved lengthwise, and cut into thin, half moons
  • 1/8 tsp Cinnamon
  • 1/8 tsp Crushed red pepper flakes
  • 1 tbsp fresh thyme Finely chopped (or 3/4 tsp dried thyme)
  • 1 tsp Dark amber maple syrup
  • 1 tbsp Freshly squeezed lemon juice
  • 6 cups Chicken or vegetable broth
  • Sea salt to taste

Method
 

  1. Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent and golden, about 5 minutes. Add the garlic and sauté for 2 minutes more. Stir in the carrots, parsnips, cinnamon, red pepper flakes, thyme and 1/4 teaspoon salt and sauté until well combined. Pour in the broth and cook until the carrots and parsnips are tender, about 15 minutes. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If needed, add additional broth to reach the desired thickness. Return the soup to the pot over low heat, stir in the lemon juice, maple syrup, and a pinch of salt, and gently reheat. Adjust to taste.