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Appetizers & Snacks, Dinner, Soups

Carrot Parsnip Soup with Crunchy Parsnip Chips

  • Prep 5 mins
  • Total 65 mins
  • Easy
  • Serves 6

Winter root vegetables come together in this soup to create a thick and creamy base with a delightful sweet taste. Parsnip chips sprinkled on top are a welcome crunch to this Fall dish.

Tip: Stir in more water or broth for a thinner consistency.

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons olive oil, divided
  • 2 1/2 cups yellow onion, chopped
  • 3 cups parsnip, peeled, chopped in 1-inch pieces
  • 3 cups water
  • 2 1/2 cups carrot, peeled, chopped in 1-inch pieces
  • 2 cans (14 ounces each) vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup parsnip, cut into ⅛-inch slices

Utensils

  • Large Pot
  • Step 1

    Place a large pot over medium heat with 1 tablespoon olive oil. Add the onions and cook stirring occasionally until tender, about 10 minutes.

  • Step 2

    Add chopped parsnip, water, carrot, and broth. Bring mixture to a boil. Then reduce heat and simmer until vegetables are tender, about 50 minutes. Remove pot from heat and let stand for 5 minutes.

  • Step 3

    Assemble the immersion blender attachment on the power base. Submerge the blender head in the pot.

  • Step 4

    Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.

  • Step 5

    When blending is complete, remove immersion blender from the pot and stir in salt and pepper.

  • Step 6

    Place a small saucepan over medium-high heat with 1 tablespoon oil. Add sliced parsnip and cook for 5 minutes or until lightly browned. Then transfer to a paper towel lined plate. Drain on paper towels.

  • Step 7

    Ladle soup into bowls and top with parsnip chips.