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Friday, July 12, 2013

Roasted Carrot and Parsnip Soup

I came down with a cold.  This cold has done a number on my voice, which is seriously impeding my "If You're Happy and You Know It" singing abilities, but not decreasing the requests.  The only plus has been that the middle of the night coughing fits are the closest thing I've gotten to an ab workout in quite some time.  In any case, this is why I made soup when it's 85 degrees outside.



Roasted Carrot and Parsnip Soup

Makes ~4 cups

3 medium parsnips, peeled and cut into chunks
4-5 medium carrots, peeled and cut into chunks
1 small onion, cut into chunks
1 clove garlic, chopped
6-8 sprigs fresh thyme
olive oil
2-3 cups chicken or vegetable broth
Salt and Pepper

Preheat oven to 375 degrees.
On a baking sheet, arrange parsnips, carrots and onion in a single layer.  Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 20 minutes.
Stir, and add garlic and thyme sprigs.  Roast 10 more minutes.
Remove the thyme leaves from the stems and discard stems.
Transfer vegetables to a saucepan and add in broth.
Use an immersion blender to puree to desired consistency.

Or, if you've blown out your immersion blender by using it on frozen raspberries, transfer vegetables to the food processor or blender and add enough broth just to blend.  Combine vegetable mixture and broth in a saucepan and heat through.



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