Creamy Roasted Parsnip Soup

4.8
(74)
60 Reviews
8 Photos

This parsnip soup is rich, creamy, and flavored with roasted veggies, garlic, and aromatic spices to make a flavorsome winter soup.

Submitted by Alan Dorchak
Updated on September 5, 2024
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Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
10
Yield:
10 cups
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Ingredients

  • 2 pounds parsnips, peeled and cut into ½-inch pieces

  • 3 carrots, peeled and cut into ½-inch pieces

  • 2 tablespoons olive oil, divided

  • sea salt and ground black pepper to taste

  • 1 large onion, diced

  • 3 stalks celery, diced

  • 1 tablespoon butter

  • 1 tablespoon brown sugar

  • 3 cloves garlic, minced

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground allspice

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon cayenne pepper

  • 4 cups chicken stock

  • 1 cup whole milk

  • ½ cup heavy cream

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.

  3. Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.

  4. Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes. Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.

  5. Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.

  6. Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Pour blended soup into a clean pot.

  7. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

Recipe Tip

You can also use an immersion blender to purée the soup right in the cooking pot.

110 home cooks made it!

Nutrition Facts (per serving)

187 Calories
10g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 187
% Daily Value *
Total Fat 10g 12%
Saturated Fat 5g 23%
Cholesterol 22mg 7%
Sodium 362mg 16%
Total Carbohydrate 24g 9%
Dietary Fiber 6g 20%
Total Sugars 9g
Protein 3g 6%
Vitamin C 19mg 21%
Calcium 92mg 7%
Iron 1mg 7%
Potassium 514mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.