There’s something so comforting about a warm bowl of soup on a cozy evening, especially when it’s filled with the earthy sweetness of root vegetables like carrots and parsnips. This Carrot Parsnip Soup with Parsnip Chips recipe is a delightful blend of flavors and textures that will surely warm both body and soul. The smooth and creamy soup is complemented by the crispy parsnip chips, creating a perfect balance of creaminess and crunch. Let’s dive into how to create this nourishing and delicious dish!
**Carrot Parsnip Soup With Parsnip Chips Recipe**
**Ingredients:**
– 4 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 1 onion, diced
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Prepare the Parsnip Chips:** Preheat your oven to 400°F (200°C). Using a mandoline or a sharp knife, thinly slice one of the parsnips into rounds. In a bowl, toss the parsnip slices with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the parsnip slices in a single layer on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until the chips are golden and crispy. Keep an eye on them to prevent burning. Once done, set the parsnip chips aside to cool.
2. **Cook the Vegetables:** In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
3. **Add the Root Vegetables:** Add the chopped carrots and parsnips to the pot, stirring to combine with the onion and garlic. Cook the vegetables for another 5 minutes, allowing them to caramelize slightly and release their flavors.
4. **Simmer the Soup:** Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.
5. **Blend the Soup:** Using an immersion blender or transferring the soup to a blender in batches, puree the soup until smooth and creamy. Be careful when blending hot liquids.
6. **Add Coconut Milk:** Stir in the coconut milk, allowing it to warm through. Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
7. **Serve:** Ladle the Carrot Parsnip Soup into bowls, garnishing with a swirl of coconut milk, a sprinkle of chopped parsley, and a few parsnip chips on top. Enjoy the soup warm, savoring the comforting flavors of the root vegetables.
Whether you’re looking for a hearty weeknight meal or a starter for a special dinner, this Carrot Parsnip Soup with Parsnip Chips is a wonderful choice that will surely impress your guests or bring a sense of warmth to your own kitchen. The combination of sweet carrots, earthy parsnips, and crispy chips creates a delightful symphony of flavors that will leave you craving more. So, grab your ingredients, get cooking, and indulge in a bowl of this creamy and delicious soup!
