Roasted Parsnip, Carrot and Tomato Soup

Roasted Parsnip, Carrot and Tomato Soup

French magazines call panais (parsnip) and old -fashioned vegetable that needs to be re-discovered. I agree! Take the plunge and try it first in this easy soup recipe. Make this easy, quick soup for a warming weekday dinner. It takes less than an hour to make. Parsnips, carrots, tomatoes and onions are tossed with olive oil, cumin and coriander, then roasted. Blend the roasted veggies into the broth, heat and enjoy.

INGREDIENTS:

  • 2 Tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 large onion, cut into 8 chunks
  • 2 garlic cloves
  • 1-1/2 lbs. parsnips, peeled and diced
  • 2 large carrots, peeled and diced
  • 2 plum tomatoes quartered
  • 5 cups vegetable broth
  • 1 Tablespoon freshly squeezed lemon juice
  • 4 slices lemon

PREPARATION:

Preheat oven to 400F.
1. Mix the olive oil together with the cumin and coriander.

2. Cut the veggies into chunks, all about equal size. Quarter the plum tomatoes. Place in a large bowl.

3. Pour the spiced olive oil over the veggies and toss to coat. Spread the vegetables out on a rimmed baking sheet and place in the the oven. Roast for 20 to 30 minutes, until tender. I always stir and turn them about halfway through cooking.

4. When the vegetables are done, tip them into a large saucepan or stockpot. Pour in 2-1/2 cups of the vegetable broth and blend the veggies using a hand blender. Alternatively, put the vegetables into a food processor, add 2 cups of cool broth and purée.

5. Stir the rest of the broth into the puréed vegetables and heat over med-high heat until simmering.

To serve:

Remove from the heat, stir in the tablespoon of lemon juice. Ladle into 4 bowls, garnish with a lemon slice and serve.