Carrot Parsnip Soup

4.50 from 16 votes

This healthy carrot and parsnip soup is both earthy and (a tad) sweet in flavor. Not only is it delicious, but it packs a punch of protein from the quinoa, and is full of fiber, too! Vegetarian and gluten-free.

Prep Time15

Cook Time40

Course: Soup

Cuisine: American

Keyword: carrot parsnip soup

Servings:

Author: Brittany Mullins

Ingredients

1 Tablespoon olive oil
1 onion chopped
1 shallot chopped finely
1 teaspoon minced garlic
1 lb. carrots peeled and chopped
1/2 lb. parsnips peeled and chopped
5 cups of vegetable broth or water
1/3 cup uncooked quinoa rinsed and drained
1 teaspoon fresh thyme
3 fresh sage leaves finely chopped
1 teaspoon cumin
1/4 teaspoon turmeric
sprinkle of cayenne pepper
ground black pepper to taste
1 Tablespoon miso paste dissolved in 1 Tablespoon warm water
sea salt to taste
scallions as garnish
1 ounce gruyere cheese optional

Instructions

In a large stock pot, heat oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
Once the onions are translucent, add the herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
Add chopped carrots, parsnip and quinoa to the pot, pour in vegetable broth or water and bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don't have an immersion blender, you can blend the soup in your blender in small batches.
Dissolve miso in warm water and stir it into the soup. Miso gives the soup a wonderful flavor, but if you don't have miso, simply season the soup with a little sea salt.
Serve immediately garnished with scallions and shredded gruyere cheese and enjoy!

Nutrition