Yes, you heard correctly, this is a vegan soup. Don’t run away! I promise that it is absolutely delicious. You would never know it was vegan! I was surprised myself, to be honest. I didn’t plan to make it vegan at first, but by the time it was finished, I realize that it had absolutely no animal products in it at all; no milk, no butter! Despite that, this was one of my favorite soups. It is really packed with flavor – every bite is so bright and comforting that you will be licking your bowl and going back for seconds. I had never had a carrot soup before, so I was a little hesitant to make this at first. I thought it would just taste like a bunch of pureed carrots, but the result is so much more than that. Parsnip is a really under appreciated. It is related to the carrot, but it is sweeter and has a similar texture to a potato when cooked, making it perfect for adding to soups and stews. Parsnips also have more vitamins and minerals than carrots, as well as having tons of potassium and fiber. Carrots have a large amount of B-carotene, which turns into Vitamin A, as I’m sure you all know, making it just as nutritious as the parsnip. The carrot and parsnip work wonderfully together, and the ginger and nutmeg only serve to bring out the mouth-watering flavors of the vegetables. Not only is this a great way to start off any holiday meal, but it’s something that everyone will enjoy eating without even knowing how beneficial this really is. I also want to quickly thank my mother for this lovely bowl! I can’t get over how cool it is, plus it’s easy to carry due to the hole on the top. Thanks, Mom!
I was going to use heavy cream at first, but it really didn’t need it at all! I used chicken stock because that’s all I had, but vegetable stock makes this a vegan soup with just as much flavor!
Peel your veggies.
Quarter your shallots.
Chop your parsnips and carrots.
Combine your salt, pepper, nutmeg, and ginger.
Sprinkle it all over your vegetables, along with the olive oil, and roast at 375 degrees F for 30-45 minutes, until tender.
Using an immersion blender, a food processor, or a blender, puree your vegetables until smooth.
Whisk in the vegetable stock until the soup has reached your desired consistency.
I garnished mine with a few rosemary leaves, but that’s not necessary. Serve and enjoy!
- 4 carrots, peeled and cut into ½-inch rounds
- 2 parsnips, peeled and cut into ½-inch rounds
- 3 shallots, quartered
- 2-3 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black ground pepper
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- 5-6 cups vegetable stock
- Preheat oven to 375 degrees F. Place the diced carrots, parsnips, and shallots on a line baking sheet in as even a layer as possible. Drizzle with the olive oil. Combine the salt, pepper, nutmeg, and ginger and sprinkle over everything. Roast for 30-45 minutes, until the vegetables are tender.
- Place the roasted vegetables in a food processor or blender (or use an immersion blender) and add in 3 cups of stock. Puree the vegetables, then add in another cup of broth, continuing to puree and add stock until the soup has reached your desired consistency (I used 6 cups of stock). Pour into a pot and heat through, adjusting seasonings as needed. Serves 4. Can be made up two 3 days ahead of time and stored in a sealable container in the fridge.