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    Home » Recipes » Soups/Stews

    March 6, 2016

    Roasted Parsnip, Carrot and Garlic Soup for #SundaySupper

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    Healthy and flavorful, vegan Roasted Parsnip, Carrot and Garlic Soup is as easy to make as roasting vegetables. Makes a great appetizer, lunch, or light dinner, and freezes well so you can have it anytime!

    Roasted Parsnip, Carrot and Garlic Soup

    Roasted Parsnip, Carrot and Garlic Soup

     

    This week #SundaySupper is all about root vegetables and is hosted by Cindy of Cindy's Recipes and Writings. Roasted Parsnip, Carrot and Garlic Soup sounded perfect for this occasion! It was delicious, too! If your not familiar with parsnips, they have a sweet, nutty taste that's hard to describe, but not hard to eat. They resemble other root vegetables like potatoes and carrots in that when cooked they have the same texture. making them perfect for this soup. As for the garlic, unless this is your first time reading anything from me, you knew I was going to put garlic in it! Garlic is a food group, after all.

    Following the Roasted Parsnip, Carrot and Garlic Soup recipe is the list of all the great root vegetable recipes shared today, so you can enjoy them many different ways!

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    Roasted Parsnip, Carrot and Garlic Soup

    Healthy and flavorful, vegan Roasted Parsnip, Carrot and Garlic Soup is as easy to make as roasting vegetables. Makes a great appetizer, lunch, or light dinner, and freezes well so you can have it anytime!
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 218kcal
    Author: Bernadette

    Ingredients

    • 3 pounds parsnips, peeled and chopped into 2 inch pieces
    • 2 pounds carrots, peeled and chopped into 2 inch pieces
    • 4 cloves garlic peeled
    • 2 tablespoons light tasting olive oil
    • 8 cups vegetable broth (I recommend a non-tomato based one), or 4 cups vegetable broth plus 4 cups water

    Instructions

    • Preheat the oven to 400 degrees F. Toss the chopped parsnips and carrots with the olive oil and spread out on a large baking sheet. Bake in the preheated oven for 45 minutes, stirring every 10 minutes or so, until soft. Add the garlic after 25 minutes, stirring to coat with the oil. If the vegetables start to brown to quickly before softening turn the oven down to 350 degrees F.
    • Once the vegetables are softened, transfer to a large pot. Pour the vegetable broth over the vegetables. Puree with an immersion blender until smooth. Alternately, working in batches, puree in a blender, then transfer to a large pot.
    • Heat over medium-high heat until simmering. Serve hot.

    Nutrition

    Calories: 218kcal | Carbohydrates: 44g | Protein: 3g | Fat: 4g | Sodium: 1035mg | Potassium: 1006mg | Fiber: 11g | Sugar: 15g | Vitamin A: 19445IU | Vitamin C: 36.1mg | Calcium: 101mg | Iron: 1.4mg

     

     

    Appetizers

    • Chipotle Sweet Potato Chips from Momma's Meals
    • Golden Beet Chips with Sea Salt from Sunday Supper Movement
    • Roasted Beet Hummus from And She Cooks
    • Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
    • Roasted Sweet Potato Soup from Magnolia Days
    • Root Vegetable Soup with Herb Croutons from An Appealing Plan
    • Waffled Carrot Latkes from A Kitchen Hoor's Adventures

    Breakfast

    • Carrot Cake Baked Oatmeal from Hezzi-D's Books and Cooks
    • Carrot Cake Smoothie from Brunch-n-Bites
    • Carrot Cake Waffles from Alida's Kitchen
    • Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
    • Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker

    Main

    • Bacon-Potato Torte from Tramplingrose
    • Beef & Root Vegetable Hand Pastries from Gate to Plate
    • Beet, Blue Cheese and Bacon Pizza from Caroline's Cooking
    • Beet Pesto from Sew You Think You Can Cook
    • Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
    • Hearty Stew Hand Pies from The TipToe Fairy
    • Roasted Root Vegetable Panzanella Salad from The Chef Next Door
    • Root Vegetable and Beef Flatbread from Family Foodie
    • Roasted Vegetable Borscht from The Crumby Cupcake
    • Shepherd's Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
    • Skillet Breakfast Potatoes from Life Tastes Good
    • Sweet Potato Pancakes from Our Good Life
    • Turnip Rutabaga and Root Veggie Beef Stew from Cindy's Recipes and Writings
    • Wild Rice Vegetable Bake from Wholistic Woman

    Sides

    • Baked Potato Wedges with Parmesan and Garlic from Bobbi's Kozy Kitchen
    • Beet, Greens and Goat Cheese Gratin from Monica's Table
    • Boxty (Irish Potato Pancakes) from Curious Cuisiniere
    • Browned Butter Braised Baby Turnips from Food Lust People Love
    • Caprese Twice Baked Potatoes from Seduction in the Kitchen
    • Carrot Ribbon and Orange Salad from Pies and Plots
    • Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
    • Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
    • Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
    • Honey Dijon Roasted Carrots from Renee's Kitchen Adventures
    • Jicama Home Fries from Casa de Crews
    • Lemon Thyme Au Gratin Potatoes from Vintage Kitty
    • Moroccan Harissa Potatoes from Palatable Pastime
    • Roasted Balsamic Carrots from Confessions of a Cooking Diva
    • Roasted Root Vegetable Farro from Cooking Chat
    • Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
    • Root Vegetable Mash from Feeding Big and more
    • Rooty Dauphinoise from Jane's Adventures in Dinner
    • Smashed Potatoes from Taste And See
    • Smoked Sausage Potato Casserole from Kitchen Gidget
    • Spicy Carrots & Potatoes from Sweet Mornings
    • Sweet Potato Shoestring Fries from Grumpy's Honeybunch
    • Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats

    Desserts

    • Best Ever Carrot Cake from Fantastical Sharing of Recipes
    • Carrot Cake Cheesecake from Angels Home Sweet Homestead
    • Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
    • Carrot Cookies from The Freshman Cook
    • Chocolate Carrot & Squash Muffins from What Smells So Good?
    • Homemade Carrot Cake from Cosmopolitan Cornbread
    • Iced Beet Cake from Beauty and the Beets
    • Gluten Free Carrot Cake from Real Food Real Deals

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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    Reader Interactions

    Comments

    1. Sue Lau says

      March 21, 2016 at 5:09 pm

      I love the garlic in this1

      Reply
    2. Christie says

      March 09, 2016 at 7:55 am

      Parsnips = veggie candy! They're so so good. I love that there's not many ingredients in this soup. It truly lets the flavors of the vegetables sing!

      Reply
    3. Lauren @ Sew You Think You Can Cook says

      March 08, 2016 at 10:36 pm

      We discovered parsnips not too long ago and love them!

      Reply
    4. [email protected]'s Kitchen Adventures says

      March 07, 2016 at 10:53 pm

      My son would love this soup! I need to make it for him!

      Reply
    5. Jane's Adventures in Dinner says

      March 07, 2016 at 9:25 am

      Oh! A gorgeous soup-I love parsnips.

      Reply
    6. Sarah says

      March 07, 2016 at 6:58 am

      I want this for breakfast! Sounds heavenly

      Reply
    7. susan / the wimpy vegetarian says

      March 06, 2016 at 12:38 pm

      The flavor of the root vegetables must be great in this soup after they're roasted!

      Reply
    8. Rachel says

      March 06, 2016 at 12:24 pm

      This is perfect for a chilly spring evening!

      Reply
    9. laura dembowski says

      March 06, 2016 at 11:01 am

      I love pureed soup and this one is right up my alley with all the garlic.

      Reply
    10. Constance Smith | Cosmopolitan Cornbread says

      March 06, 2016 at 10:54 am

      I love using parsnips, and I don't use them nearly enough!

      Reply
    11. Kitty says

      March 06, 2016 at 10:48 am

      I love a good root veggie soup!

      Reply
    12. Cindys Recipes and Writings says

      March 06, 2016 at 9:16 am

      I love carrots and parsnips together! Yum!

      Reply
    13. Tammi @Momma's Meals says

      March 06, 2016 at 8:28 am

      What an easy yet delicious way to enjoy dinner! I love how easy this is.

      Reply
    14. Liz says

      March 06, 2016 at 7:12 am

      Roasting the veggies first is such a terrific idea! Your soup sounds lovely!!!

      Reply

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