ROASTED PARSNIP AND CARROT SOUP

Description: Roasted Parsnip and Carrot Soup is a delightful and warming dish, perfect for chilly days. The sweetness of the roasted parsnips and carrots is enhanced by the earthy flavors of garlic and thyme, creating a rich and velvety soup that is both nutritious and satisfying. This recipe is easy to prepare and makes a great starter or light meal.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Serving Size: Serves 4-6

Ingredients:

4 large parsnips, peeled and chopped
4 large carrots, peeled and chopped
1 large onion, chopped
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
4 cups vegetable broth
1 cup water
1/2 cup heavy cream (optional)
Fresh parsley for garnish (optional)

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Vegetables:
- Place the chopped parsnips, carrots, onion, and garlic on a large baking sheet.
- Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and black pepper.
- Toss to coat the vegetables evenly.
Roast the Vegetables:
- Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even roasting.
Blend the Soup:
- Transfer the roasted vegetables to a large pot.
- Add the vegetable broth and water.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth, then return to the pot.
Heat the Soup:
- Bring the blended soup to a gentle simmer over medium heat.
- If you prefer a creamier soup, stir in the heavy cream.
- Adjust the seasoning with salt and black pepper to taste.
Serve:
- Ladle the soup into bowls.
- Garnish with fresh parsley if desired.
- Serve hot with crusty bread or a side salad.