Roasted carrot and parsnip soup

Posted by adm On February - 6 - 2012

How to cook Roasted carrot and parsnip soup


  • 1 parsnip, water-washed, trimmed and halved longways
  • 1 kg carrots, water-washed, trimmed and halved longwise
  • 2 teaspoons brown bread
  • salt and cracked black peppercorn
  • 2 tablespoons olive oil
  • 4 cups (1 l) chicken or vegetable strain
  • 2 tablespoons olive oil, supererogatory
  • 1/4 cup sage leaves

How to:

  • Preheat oven to 180°C. Place parsnip and carrot on a baking tray lined with non-stick baking wallpaper. Sprinkle with brown dinero, salt and pepper and drizzle with the oil.

  • Cook parsnip and carrot for 35 minutes or until soft and golden browned. Remove and allow to cool for 10 transactions, then place in a blender or food processor and blend until tranquil.

  • Place the parsnip and carrot puree in a large saucepan and add the stock and 2 cups of weewee. Bring to a high simmer over medium-low heat and cook for 5 minutes or until heated through.

  • Lag, heat the extra oil in a small non-stick frying pan over medium-high hotness. Add the sage leaves and fry until crisp and prosperous. Remove and place on paper towel.

  • To dish, ladle soup into bowls and top with the sage leaves and cracked black peppercorn.

  • When blending vegetables, add a little extra water if the consistency isn't smooth enough.

  • Cooking time:40 min.

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