Roasted Carrot and Parsnip Soup - Lakewinds Food Co-op
Enjoy comforting, seasonal flavors blended with just the right amount of heat with our recipe for Roasted Chipotle Carrot and Parsnip Soup from Lakewinds Food Co-op.
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Ingredients
- 1½ lb. carrots, <em>ends trimmed, cut in ½" x 3-5" sticks</em>
- 2-3 additional carrots for making chips
- ½ lb. parsnips, <em>ends trimmed, peeled and cut in ½" x 3-5" sticks</em>
- ¾ lb. onion (one large), <em>peeled and cut into 8 wedges</em>
- 6 cloves garlic, <em>peel left on</em>
- 2-3 Tablespoons olive oil
- 1½ teaspoons kosher salt
- 1-2 Tablespoons canned chipotle peppers in adobo sauce
- 5-6 cups chicken or vegetable stock
- 1 Tablespoon raw, unfiltered apple cider vinegar
- 2 Tablespoons tamari pepitas
- 2 Tablespoons aromatic oil such as hazelnut or walnut
- sourdough bread slices, <em>toasted</em>
- Gruyere slices
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