Creamy Carrot And Parsnip Soup | Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel and chop the carrots and parsnips into small pieces.

Dice the onion and mince the garlic.

Heat olive oil in a large pot over medium heat until shimmering.

Add the onion and garlic; sauté until softened, about 5 minutes.

Add the chopped carrots and parsnips to the pot; stir to combine.

Pour in the vegetable broth and add thyme, bay leaves, salt, and black pepper.

Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.

Remove the pot from heat and discard the bay leaves.

Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.

Stir in the heavy cream and nutmeg; adjust seasoning to taste.

Reheat gently over low heat until warmed through, about 5 minutes.

Finish with a squeeze of lemon juice and garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens