Roasted Carrot and Parsnip Soup

Fry the vegetable peels for the perfect garnish

It's finally soup season, so we're stocking our fridge with stews and puréed soups galore. This little roasted carrot and parsnip number can actually be considered a sheet tray soup, since the vegetables are roasted in the oven and then blended with stock and cream until smooth. But we're especially proud because of a fun bonus addition: The vegetable peels are turned into a crunchy garnish by frying them to golden perfection. Talk about a win-win.

This soup makes a hefty portion, so it's perfect for any fall dinner party. And if you want to keep it all to yourself, it freezes beautifully to last you through the cold months ahead.

Check out some of our favorite soup recipes.

Recipe from the Tasting Table Test Kitchen

Roasted Carrot And Parsnip Soup
4.8 from 52 ratings
It’s soup season, so we turned roasted carrots and parsnips into a velvety soup, and used the peels as a crunchy garnish. It's a perfect recipe for fall.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
10
cups
Total time: 45 minutes
Ingredients
  • 2 pounds carrots
  • 1½ pounds parsnips
  • 4 garlic cloves, thinly sliced
  • 1 small yellow onion, thinly sliced
  • One 2-inch piece ginger, peeled and minced
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying
  • ¼ cup sage leaves
  • 6 cups chicken stock, divided
  • ½ cup heavy cream, divided
Directions
  1. Preheat the oven to 450º and line a baking sheet with parchment paper. Peel the carrots and parsnips, reserving the peels, and cut into ½-inch pieces. Transfer to a large bowl with the garlic, onion and ginger.
  2. Add the olive oil, salt and pepper, then toss to coat. Transfer to the prepared baking sheet in a single layer and roast, tossing halfway through, until tender and lightly caramelized, 30 minutes.
  3. Meanwhile, in a medium saucepan, heat 2 inches of vegetable oil to 350º and line a plate with paper towels. Working in batches, fry the reserved vegetable peels and sage leaves until golden, 10 to 15 seconds, then transfer to the prepared plate to drain. Season with salt and set aside.
  4. Working in 2 batches, transfer half of the roasted vegetables to a blender with half of the stock and cream. Purée until smooth, then transfer to a medium saucepan. Repeat this with the remaining vegetables, stock and cream, then check for seasoning and keep warm.
  5. Divide the soup between bowls and garnish with a pile of fried vegetable peels and sage leaves, then serve.
Nutrition
Calories per Serving 315
Total Fat 25.7 g
Saturated Fat 3.8 g
Trans Fat 0.1 g
Cholesterol 12.9 mg
Total Carbohydrates 19.4 g
Dietary Fiber 4.8 g
Total Sugars 6.7 g
Sodium 533.6 mg
Protein 3.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe