Carrot and Parsnip Soup
Carrot and Parsnip Soup might be just the soup you are searching for. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 419 calories, 8g of protein, and 3g of fat. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up off-dry riesling wine, carrots, tart apple, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.
Instructions
Assemble aromatics: Enclose ingredients in cheesecloth and tie with string.
Make soup base: Put aromatics bundle in a stockpot and add remaining soup base ingredients, including 1 tbsp. salt, but excluding broth, carrot juice, and olive oil.
Cover, bring to simmering over high heat, then reduce heat to medium and cook until apples are very soft, about 30 minutes.
Add broth, return to a simmer, and continue cooking until potatoes are falling apart, about 2 hours.
Discard aromatics bundle. Pure soup in batches in a blender until silky smooth; pour into a large bowl as you go. Return soup to pot. Stir in enough carrot juice so soup is fairly thin but velvety. Just before serving, stir in olive oil.
Ladle soup into bowls and drizzle with cumin oil.
Add a little pickled celery, and sprinkle with chives and microgreens. Season to taste with salt.
*Find at some specialty grocery stores.