Carrot and Parsnip Soup
This simple, one pot dish allows you to enjoy the sweetness of the root vegetables highlighted by the addition of lime. Simply chop, sauté, boil and blend and you have a satisfying side dish, lunch or dinner in a snap.
Makes
Serving size
Ingredients
3 tablespoons olive oil
½ cup (50 grams) celery, sliced thinly
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon chili powder
Pinch sea salt
¼ teaspoon ground pepper
2 cups (310 grams) carrots, sliced
2 cups (266 grams) parsnips, sliced
4 cups vegetable broth, low-sodium
1 tablespoon chives
2 tablespoons pumpkin seeds, unsalted
1 lime, juiced
Special Equipment:
Immersion Blender or Blender
Instructions
- Heat the olive oil over medium-high heat in a large pot.
- Reduce heat to medium and add the celery, paprika, garlic powder, chili powder, salt and ground pepper.
- Cook until the celery is softened, about 3 to 4 minutes
- Add the carrots and parsnips and sauté for 1 to 2 minutes in the spiced oil.
- Add the vegetable broth. Bring it to a boil.
- Cover partially and simmer for about 20 minutes or until the vegetables are softened.
- Blend the soup with an immersion hand blender in the pot or transfer to a stand blender, pureeing the soup in batches.
- Divide evenly into 6 individual bowls (about 1 cup each).
- Serve topped with fresh chives, pumpkin seeds and a squeeze of lime juice.
Cooking Tip
If you do not have an immersion blender, it is not necessary to remove all the liquid from the pot to puree the veggies.
Recipe Contributed by FamilyCook Productions
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