Carrot Parsnip Soup with Crunchy Parsnip Chips
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.
Ingredients
- 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
- Large Pot
Instructions
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.