Looking for an easy, comforting meal? This Carrot Parsnip Soup only requires a short list of ingredients and adds up to a whole lot of nourishing goodness in a bowl. You would love to make this comforting soup for your busy weeknights!
This is definitely the easiest recipe ever, because you just need to chop the veggies and basically throw everything in a pot, simmer it, purée it and you are ready to tasty it. I am sure you will love this quick and simple soup because this is really delicious and it has everything you expect from a Carrot Parsnip Soup recipe: creamy, slightly sweet and flavourful.
Carrot and Parsnip Soup
This creamy, gluten free, low carb and high in fiber Carrot Parsnip Soup is a delicious dinner or lunch option meal during this cold weather.
- 1 tspb extra-virgin olive oil
- 1 cup onions, chopped
- ½ cup celery, chopped
- 2 cups carrot, chopped
- 2 cups parsnip, chopped
- 4 cups veggie broth
- 2 tsp paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt and ground black pepper
- Chives for garnishing
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions and celery. Cook until onions are translucent.
- Add the carrots and parsnip along with 4 cups of vegetable broth.
- Bring it to a boil, cover and cook for about 20 minutes or until the vegetables are soft.
- Add paprika, garlic powder, chili powder, salt and pepper.
- Using an immersion hand blender or a counter-top blender puree the veggies. It is not necessary remove the rest of the liquid from the pot to puree the veggies.
- Taste and add any extra seasonings, if necessary.
- Serve topped with fresh chives.
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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