Roasted Carrot, Parsnip and Potato Soup | Recipe Cart | Recipe Cart

Name: Roasted Carrot, Parsnip and Potato Soup | Recipe Cart | Recipe Cart
Ingredients: 1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces; 1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces; 1 medium or large red onion, cut in large dice; 1 medium (about 6 ounces) Yukon gold potato, quartered; 2 garlic cloves, in the skin; 2 tablespoons extra virgin olive oil; Salt and freshly ground pepper; 6 cups chicken or vegetable stock or broth; Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish; Crème fraîche or yogurt for garnish (optional)

getrecipecart.com

Roast carrots, parsnips, and potatoes to perfection, then blend for a savory, comforting soup perfect for chilly days. Dairy-free and gluten-free.[$4.60/serving]

View Original

Share this recipe:

Ingredients

1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces
1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
1 medium (about 6 ounces) Yukon gold potato, quartered
2 garlic cloves, in the skin
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
6 cups chicken or vegetable stock or broth
Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
Crème fraîche or yogurt for garnish (optional)