It’s such an wonderful time of year for fresh fruit and vegetables. Huge bags full of fresh carrots and parsnips are available dirt cheap (no pun intended :) And since the days are starting to get a bit cooler, soup has come on the radar again.
Here’s a lovely carrot and parsnip soup with some spices to liven it up. I love that this soup has no cream, so it’s tasty and healthy. Be sure to taste and season to taste before serving. A great Fall soup!
Curried Carrot and Parsnip Soup
Summary: This is a quick and easy soup, best suited to Fall, when carrots and parsnips are fresh and plentiful.
- 2 Tbsp. vegetable or canola oil
- 1 onion, peeled and chopped
- 2 or 3 cloves garlic, finely chopped
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 1/2 pounds carrots, peeled and sliced
- 1 pound parsnips, peeled and sliced
- 8 cups vegetable or chicken broth
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Heat oil in a large pot or Dutch oven, over medium-low heat. Add the onion and cook until soft, about 10 minutes, stirring occasionally. Add the garlic, chili powder and cumin and cook briefly, stirring constantly so the spices don’t burn.
- Add the carrots, parsnips and broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
- Puree in a blender or food processor in small batches until smooth (or use an immersion blender in the pot). Return to pot. Season with salt and pepper and heat thoroughly. Add more chili powder/cumin if necessary.
Prep time: 15 min | Cook time: 30 min | Total time: 50 min
Number of servings (yield): 6