yumyumyummers

roasted parsnip & carrot soup

In appetizers, brunch, culinary experiments, gluten-free, lunch, side dishes, vegetarian on 05.28.11 at 11:14 am

try, try again… so this started off as a culinary experiment gone wrong, but somehow i managed to salvage this roasted parsnip & carrot soup. perhaps it’s because i’m not a big fan of wasting food. or perhaps i was just being stubborn. ;) either way, i’m glad i gave it another go. (hint: cheese & yogurt can do wonders!)

parsnips are new to my kitchen. a root veggie in the same family as carrots, the parsnip is a bit sweeter in taste. i thought the rustic-looking parsnips would pair nicely with organic baby carrots in a homemade soup.

– preheat oven to 400F

prep root veggies:
toss the following ingredients in large prep bowl:
– 5-6 organic parsnips (washed, whole)
– 1 tbsp extra-virgin olive oil (evoo)
– 1/2 tsp herbes de provence
– dash of sea salt
– ground black peppercorns to taste

roasted root veggies:
– lightly grease baking sheet & roasting pan w/ evoo
– place parsnips (whole) in roasting pan
– place 1.5 cups organic baby carrots (chopped into bitesize pieces) in 1 layer on baking sheet
– add 1 clove garlic (rough chop)
– season w/ ground black peppercorns
– roast parsnips & carrots in oven for approx 30-40min at 400F

blending & simmering:
– blend & puree: roasted parsnips, carrots & 1 cup water (divided) in blender
(tip: you may need to do this in several batches, depending on your blender’s capacity.)

– heat up 1 tbsp evoo in large pot on high heat
– brown 1 large shallot (peeled & rough chop) w/ evoo & ground black peppercorns
– add 1/2 tsp herbes de provence
– add blended parsnips & carrots to large pot and simmer on medium heat

– add 1/4 cup fresh italian parsley (finely chopped)
– season w/ ground black peppercorns & ground nutmeg, to taste
– simmer on medium heat for 20-30min & stir occasionally

one big pile of mush:
this was the point when i thought the soup would be ready to eat. no, it definitely it wasn’t. it was mushy & clumpy. and a huge disappointment. culinary experiment gone wrong. :(

two’s a charm?
at this point, it was either give up, or give it another go. i wasn’t too keen on dumping a huge pot of (albeit lumpy) homemade soup, so i gave it another whirl. the solution? two of fave things: cheese & yogurt!

i often like to add creamcheese to a homemade soup to give it more of creamy consistency. though one of my recent culinary experiments (roasted tomato bisque) didn’t require any dairy to make the soup smooth & creamy. so i thought i’d try a similar approach with this recipe. nope, doesn’t always work that way. lesson learned. :)

add the following ingredients to roasted parsnip & carrot soup:
– 1/4 cup queso blanco (at room temperature, chopped into cubes for easy melting)
– 3 heaping tbsp plain low-fat yogurt
– 1/4 cup skim milk
– simmer on medium heat for 10-15min & stir occasionally
– 1/2 cup water (divided) *optional – to achieve desired soup consistency*

food styling:
– serve warm in small bowl or teacup
– garnish w/ italian breadsticks
– season w/ ground black peppercorns to taste

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  1. Cheese saves the day! Is it bad I saw the mush and was like yum? Great way to improvise.

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  2. I had a similar experience when making homemade aioli for the first time. My first attempt gave me a huge bowl of oil, and sadly I had to dump it out because there wasn’t a way to salvage the aioli. Thankfully, my second batch was a success. It’s definitely always about trial and error, that’s for sure! But I guess that’s the fun of cooking/experimenting? haha

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  3. Carrots can be bland in soup funnily enough – I think your remedy worked really well.

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    • thanks, sally! perhaps the soup would be even more delish with some of your fantastic tomato & basil foccacia. :) cheers and thanks for visiting my blog.

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  4. Well done on a good salvage. I thoroughly enjoy carrot soup so bet parsnip added and being roasted must be even better.
    :-) Mandy

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