Appetizers / Soups / Salads

Creamy Roasted Parsnip Soup takes 30 minutes to prepare.

Creamy Roasted Parsnip Soup takes 65 minutes to cook.

Creamy Roasted Parsnip Soup makes 10 servings.

The ingredients for Creamy Roasted Parsnip Soup are:

2 pounds parsnips, peeled & cut into 0.5 inch pieces
3 carrots, peeled and cut into 0.5 inch pices
1 Tb olive oil
sea salt & ground pepper to taste
1 Tb olive oil
1 large onion, diced
3 stalks celery, diced
1 Tb butter
3 cloves garlic
1 Tb brown sugar
1 ts ground ginger
1 ts ground cardamon
1/2 ts ground allspice
1/2 ts ground nutmeg
1/4 ts cayenne pepper
4 cups chicken broth
12 fl. oz. fat free evaporated milk
1/4 cup non fat milk

Here is how you make Creamy Roasted Parsnip Soup:

1. Preheat oven to 425 degrees F (220 degrees C).2. Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 Tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet (or 2). 3. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes. Stir halfway through roasting.4. Heat the remaining 1 Tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all the vegetables are very tender and beginning to brown, about 10 minutes.5. Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken broth, and bring to a boil over medium high heat. Reduce heat to medium low, partially cover, and simmer gently until all the vegetables are very tender, about 15 minutes.6. Pour the soup into a blender, filling the pitcher no more than half full. Hold down the lid of the blender with a folded towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternatively, you can use a stick blender and puree the soup right in the cooking pot. 7. Stir in the milk and cream Return to a simmer over medium low heat. Season to taste with salt and pepper before serving.Serving Size: 0.75 cupNumber of Servings: 10Recipe submitted by SparkPeople user WETWALKER.

The nutritional information for Creamy Roasted Parsnip Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 122.1

• Total Fat: 5.0 g
• Cholesterol: 5.2 mg
• Sodium: 705.4 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 4.2 g
• Protein: 6.3 g

The dietary needs meet for Creamy Roasted Parsnip Soup is Gluten Free