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!
- 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
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.
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