Appetizers / Soups / Salads

Carrot-Parsnip Soup is for Soup.

Carrot-Parsnip Soup takes 10 minutes to prepare.

Carrot-Parsnip Soup takes 45 minutes to cook.

Carrot-Parsnip Soup makes 4 servings.

The ingredients for Carrot-Parsnip Soup are:

1 tsp olive oil
2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 cups vegetable broth (more if you like a thinner soup)
Salt and pepper to taste
Chives for garnish

Here is how you make Carrot-Parsnip Soup:

Heat olive oil in Dutch oven over medium heat.Add onion and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat and simmer 45 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.Puree soup with an immersion blender (or use blender and do it in two batches).Add salt and pepper to taste and garnish with chopped chives.*optional: add pepperjack cheese to each soup bowl before serving (not included in nutrition information) Makes 4 servings, 1 1/2 cups eachNumber of Servings: 4Recipe submitted by SparkPeople user JENSABARBIE.

The nutritional information for Carrot-Parsnip Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 169.2

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 346.1 mg
• Total Carbs: 37.9 g
• Dietary Fiber: 8.2 g
• Protein: 3.1 g

The dietary needs meet for Carrot-Parsnip Soup is Vegetarian