Vegan Carrot & Parsnip Soup
Cook time
Total time
  • 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
  1. 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.
  2. 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.
Recipe by The Crepes of Wrath at