Roasted Carrot, Parsnip and Coriander Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
680 g (1.5 lbs) parsnip, peeled and chopped into 1 inch sections450 g (1 lbs) carrots, peeled and chopped into 1 inch sections1 onion, quartered4 cloves garlic, peeled2 tsp ground coriander seed1 tsp thyme1 tsp fresh ground black pepper1 tsp fine sea salt3 cup water
Pre-heat oven to 400F
Place carrots, parsnips, garlic cloves and onion pieces in a large bowl. Add salt, pepper, coriander, thyme and olive oil. Stir until vegetables are evenly coated.
Place this mix in a large roasting pan, and roast in the oven for 45 minutes
When finish, use a blender (I use a hand-held stick blender) to puree the roasted vegtables. Adding the water will help the vegetables puree as the mixture will be very thick.
Place mixture in large sauce pan and keep at a low temperature until serving. This recipe is easily frozen in individual batches for a quick lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user ECHOSPRINGS.
Place carrots, parsnips, garlic cloves and onion pieces in a large bowl. Add salt, pepper, coriander, thyme and olive oil. Stir until vegetables are evenly coated.
Place this mix in a large roasting pan, and roast in the oven for 45 minutes
When finish, use a blender (I use a hand-held stick blender) to puree the roasted vegtables. Adding the water will help the vegetables puree as the mixture will be very thick.
Place mixture in large sauce pan and keep at a low temperature until serving. This recipe is easily frozen in individual batches for a quick lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user ECHOSPRINGS.
Nutritional Info Amount Per Serving
- Calories: 154.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 341.0 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 5.3 g
- Protein: 2.1 g
Member Reviews