Roasted Parsnip-Style Carrot Soup
Sweet roasted-flavour carrot soup when parsnips are unavailable. Makes 3 servings.
40 min · Serves 3 · Vegetarian · ≈159 kcal per serving · ≈2 g protein
Add to a free weekly plan with a shopping list
Ingredients
- 600g carrots
- 150g potatoes, peeled
- 100g onion
- 15g unsalted butter
- 2g thyme
- 4g salt
- 800ml water
Method
- Roast carrots at 210°C 15 minutes with a little oil until caramelised.
- Soften onion in butter; add potato, water, thyme and salt; simmer 15 minutes with roasted carrots.
- Blend until smooth.
Contains: dairy.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.