Roasted Carrot and Parsnip Soup with Crispy Sage
Our definitive recipe for a classic roasted carrot and parsnip soup. Roasted to perfection, these root vegetables develop intense flavor, which is enhanced by the addition of fresh sage and a touch of butter. With its creamy texture and subtle sweetness, this soup is perfect for a comforting meal on a chilly day.
The origins of roasted carrot and parsnip soup can be traced back to the humble kitchens of medieval Europe. In those days, root vegetables were a staple of the winter diet, and soups were a convenient way to use up leftovers. Over time, the soup evolved, with the addition of spices, herbs, and other ingredients to enhance its flavor. Today, roasted carrot and parsnip soup is a beloved classic, enjoyed by people of all ages. It is a versatile dish that can be served as a starter, a main course, or a side dish. It can also be made ahead of time and reheated when you're ready to eat.
Roasted Carrot and Parsnip Soup with Crispy Sage Roasted Carrot and Parsnip Soup with Crispy Sage Roasted Carrot and Parsnip Soup with Crispy Sage Roasted Carrot and Parsnip Soup with Crispy Sage
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound carrots, peeled and chopped
  • 1 pound parsnips, peeled and chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh sage leaves
  • 1 tablespoon butter
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the carrots and parsnips with the olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast the vegetables for 20-25 minutes, or until they are tender and browned.
  5. While the vegetables are roasting, heat the butter in a large pot over medium heat.
  6. Add the onion and garlic and cook until softened.
  7. Add the roasted vegetables, chicken broth, and sage leaves to the pot.
  8. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  9. Use an immersion blender to puree the soup until smooth.
  10. Serve immediately.
Why It Works
  • Roasting the carrots and parsnips intensifies their flavor and gives them a slightly caramelized exterior.
  • The addition of fresh sage adds a subtle herbal note to the soup.
  • The touch of butter adds richness and creaminess.
  • Using an immersion blender to puree the soup ensures a smooth and velvety texture.