Carrot and Parsnip Soup
This creamy, gluten-free, paleo-friendly, and whole30 Carrot Parsnip Soup is a delicious dinner or lunch option for cold weather.
Servings 4 people
In a large pot over high heat, add the olive oil. When the pan and oil are hot, turn the heat down to medium, and add the onions and celery. Cook until the onions are translucent.
Add the carrots and parsnips 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 the paprika, garlic powder, chili powder, salt, and pepper.
Using an immersion hand blender or counter-top blender, puree the veggies. It is not necessary to remove all the liquid from the pot to puree the veggies.
Taste and add any extra seasonings, if necessary.
Serve topped with fresh chives.
- Use low sodium broth if you want to decrease your salt content.
- If you find the soup too thick for your liking, you can add more broth to thin it out.
- You can puree the soup as smoothly or chunky as you prefer.
- To store: Store leftover carrot and parsnip soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot. Since it's thick, you'll need to stir it throughout.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Serving: 1/4 | Calories: 137kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 650mg | Fiber: 7g | Sugar: 8g