While it’s summer here in the US, our friends over the pond are having so much cooler weather. While this soup will keep them warm and comforted over across the way, this soup is made for any season, even summer. Simple ingredients come together in a soup that is both warm and inviting, and cool and refreshing. Vegan, vegetarian, it’s for everyone. So while the soup isn’t funny, I hope the title makes you chuckle a bit!
1 pound peeled carrots cut into small chunks (a bag of big carrots should do the trick)
1/2 pound peeled parsnips, cut into small chunks (half a bag here)
1 green pepper cut into small pieces
1 red pepper cut into small pieces
1 large yellow onion cut into quarters or small chunks
6 T olive oil
1 tsp kosher salt
1/2 tsp black pepper
3-4 cups water or vegetable broth (be careful if using store bought broth as they can be high in tomatoes and that will alter the taste. Use homemade if you can or just go with water)
Preheat oven to 400 degrees and line a roasting pan/baking sheet with parchment paper. Place vegetables on pan, drizzling the olive oil evenly as you can over the veggies, and then sprinkle with salt and pepper.
Bake for 35-40 minutes or until tender
Place roasted vegetables in a heavy bottomed sauce pan. Add 3 cups of water/stock and puree until smooth (I went a little chunkier as I like my soup that way) adding more liquid as needed.
Serve with a salad or bread. If saving for later, store cooled soup in a food safe container for up to five days in the fridge. Can be kept in the freezer for up to six months.
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This soup reminds me of fall. It’s definitely the color reminding me of the season of crisp, cool, and orange. Living in Pennsylvania, I was so ready for summer after our horrible winter, but the humidity this week has been unbearable! The thought of eating soup in this weather turns me off, but I’m super intrigued by your description of this being a cool and refreshing dish. So intrigued! So hungry!
I would LOVE that, but I am weird - I can only eat soup in the winter.
that’s okay Robin, I only eat ice cream in the winter usually!
That is one pretty soup. It reminds me of fall. My sister loves carrots, so it’s a must make. Thanks!
Pinned!
thanks!
I love the simplicity of this recipe Janelle (and I am also grateful it is gluten free so I can try it out :-)) Yummy!
I only like carrots when they are not cooked, but this soup does look really pretty in the picture!! I just don’t know if I would eat this!
Believe it or not, I haven’t had a carrot soup in my life.
Looks delicious and I agree with the others, perfect for fall! It’s so hot here I can only think about cold soups but I love carrots and parsnips together so I’ll have to come back to this when the weather changes!
This soup looks good, i like thick soups.. Thanks for the recipe..
My mother would love this recipe! She really enjoys parsnips.
I usually shun soup in the summer. But, I think a cold soup would fit the bill on a warm summer evening.
Looks delicious! I love soup recipes like this, unfortunately whenever I make them, I’m the only one who eats them. Maybe when our garden carrots are ready for harvest, I will try making this! Thanks for sharing!
I eat soup any season and this sounds really good. I bet it smells good too because of the bell peppers.
I like soup any time of year. I think this sounds great.
Sounds yummy! Saving it for the fall!
I’ve never heard of parsnip soup. I love parsnip as it has a somewhat sweet taste to it. I would love to try this!
Love your recipe and I love soups. Great idea for a recipe
Oh, this soup sounds fantastic!
That sounds fantastic. I love carrots and parsnips.
Thanks for sharing! Love carrots and parsnips!