Honey-roasted parsnip and carrot soup

A few days ago, my sister gave me a bag of parsnips. Her husband had brought them home and since she doesn’t like parsnips, she gave them to me. I am not a parsnip hater but I am not particularly enamored by them either. But I was determined not to let them spoil and go to waste. And so I made this soup which actually turned out much better than expected. I guarantee it will convert anyone with a low opinion of parsnips!

Honey-roasted parsnip and carrot soup

Honey-roasted parsnip and carrot soup

Ingredients – serves 6 – 8, depending on portion size. If you are daunted by the quantity of soup this recipe produces, freeze the leftovers.

4 large parsnips, peeled
6 medium carrots, diced
2 onions, finely chopped
4 cloves of garlic
3 tbsp honey
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp mild chili powder
Vegetable stock/bouillon cube
Salt and pepper

Method

1. Preheat the oven to 390°F/200°C. Chop the peeled parsnips into rough chunks. No need to worry about making them look pretty; they are going to be blended. Drizzle them with a liberal amount of honey and a little olive oil.

Chopped parsnips, drizzled with honey, ready to go in the oven

Chopped parsnips, drizzled with honey, ready to go in the oven

Sprinkle with a small pinch of salt and some ground black pepper and roast for 30 minutes. Half-way through roasting them, add 2 garlic cloves (chopped in half) along with more honey if necessary.

2. While the parsnips are roasting, saute 2 finely chopped onions in a little olive oil. Add 2 crushed cloves of garlic, 1 tsp cumin, 1 tsp paprika and some ground black pepper. When the onions are golden, add the diced carrots and 1/2 tsp mild chili powder. Cook on a moderate temperature and stir frequently.

3. When the parsnips are done, add them to the onions and carrots. Cook for 10 minutes. Then add vegetable stock to cover the vegetables – the liquid should come approx. 2 inches above the veg. Sorry for the lack of an accurate measure: I didn’t bother measuring my stock. You can always add more liquid if you prefer a thinner soup.

4. Cook until the parsnips and carrots are tender, adding more cumin, paprika or chili if desired. Blend thoroughly and season to taste. After blending, return to the pan to heat the soup until bubbling. Serve with fresh bread and a green salad. Enjoy!

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9 thoughts on “Honey-roasted parsnip and carrot soup

  1. Pingback: January, we had fun | Cultural Life

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