Monday, December 20, 2010
Recipe: Carrot & Parsnip Soup
(adapted from *Crepes of Wrath)
Clearly, I had to make it non-vegan....but either way it's easy to adapt back to vegan if that floats your boat.
4 carrots, peeled and cut into 1/2-inch rounds
2 parsnips, peeled and cut into 1/2-inch rounds
3 shallots, quartered
2-3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black ground pepper
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1 teaspoon ginger
5-6 cups chicken 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.
I served mine with a walleyed filet in a garlic butter sauce.