The last few weeks have been a bit hectic, so it’s been hard to have time to make dinner. But this soup is one of the easier soups to make. It is also a one pot soup, meaning not a lot of clean up. Plus it’s healthy. So if you’re like me, and ate a lot of Valentine’s Day cookies, this can help undo all that eating.
Recipe adapted from here.
Ingredients (makes 4 small servings, or 2 large servings)
2 tablespoons olive oil
2 whole cloves (we used 1/4 teaspoon of ground cloves because we didn’t have whole ones)
1 bay leaf
1/3 cup sliced shallots
1 clove garlic, chopped
1 1/2 cups carrots, peeled and chopped
1 cup parsnips, peeled and chopped
3 1/2 cups chicken or vegetable broth
2 tablespoons honey
1 teaspoon salt
1. In a medium or large pot on the stove, heat the olive oil over medium heat. Once hot, add the cloves and the bay leaf. Cook for 3 minutes before adding the shallots. Continue cooking until the shallots start to brown. Add the garlic and cook for a minute.
2. Add the sliced carrots and parsnips. Cover with the broth. Bring to a simmer (hot but not quite boiling, just below boiling), and continue cooking until the carrots and parsnips can be easily pierced with a fork.
3. If you have an immersion blender, you can now puree the soup in the pot. Otherwise, transfer it to your blender or food processor to puree. When serving, top with honey and salt.
2 thoughts on “Carrot Parsnip Soup”
Yum! I love the spices you’ve used – looks great!
This sounds amazing! I recently became obsessed with parsnips, but have never experimented with them other than simply roasting them.