Appetizers / Soups / Salads

Roasted Carrot, Parsnip and Coriander Soup is for Soup.

Roasted Carrot, Parsnip and Coriander Soup takes 20 minutes to prepare.

Roasted Carrot, Parsnip and Coriander Soup takes 60 minutes to cook.

Roasted Carrot, Parsnip and Coriander Soup makes 8 servings.

The ingredients for Roasted Carrot, Parsnip and Coriander Soup are:

680 g (1.5 lbs) parsnip, peeled and chopped into 1 inch sections
450 g (1 lbs) carrots, peeled and chopped into 1 inch sections
1 onion, quartered
4 cloves garlic, peeled
2 tsp ground coriander seed
1 tsp thyme
1 tsp fresh ground black pepper
1 tsp fine sea salt
3 cup water

Here is how you make Roasted Carrot, Parsnip and Coriander Soup:

Pre-heat oven to 400FPlace carrots, parsnips, garlic cloves and onion pieces in a large bowl. Add salt, pepper, coriander, thyme and olive oil. Stir until vegetables are evenly coated.Place this mix in a large roasting pan, and roast in the oven for 45 minutesWhen finish, use a blender (I use a hand-held stick blender) to puree the roasted vegtables. Adding the water will help the vegetables puree as the mixture will be very thick.Place mixture in large sauce pan and keep at a low temperature until serving. This recipe is easily frozen in individual batches for a quick lunch.Number of Servings: 8Recipe submitted by SparkPeople user ECHOSPRINGS.

The nutritional information for Roasted Carrot, Parsnip and Coriander Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 154.9

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 341.0 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 5.3 g
• Protein: 2.1 g

The dietary needs meet for Roasted Carrot, Parsnip and Coriander Soup is Gluten Free