Roasted Carrot, Parsnip and Coriander Soup

Roasted Carrot, Parsnip and Coriander Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roasted Carrot, Parsnip and Coriander Soup calories by ingredient
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gluten-free, vegetarian, vegan gluten-free, vegetarian, vegan
Number of Servings: 8


    680 g (1.5 lbs) parsnip, peeled and chopped into 1 inch sections
    450 g (1 lbs) carrots, peeled and chopped into 1 inch sections
    1 onion, quartered
    4 cloves garlic, peeled
    2 tsp ground coriander seed
    1 tsp thyme
    1 tsp fresh ground black pepper
    1 tsp fine sea salt
    3 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.

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