Roasted Carrot, Parsnip and Coriander Soup
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
Introduction
gluten-free, vegetarian, vegan gluten-free, vegetarian, veganNumber of Servings: 8
Ingredients
-
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
Directions
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.