carrot and parsnip soup
(1 RATING)
I always make batches of different kinds of soup and freeze most of them..They are handy to have for a quick meal of soup and sandwich. I also give my children and grandchildren the soup as they have no time to fuss with making it they are too busy with kids and work and I am happy to pass out the soup to them.
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prep time
15 Min
cook time
35 Min
method
Stove Top
yield
6 to 8
Ingredients
- 1 large onion chopped
- 2 medium potatoes chopped ,i like the yukon gold
- 4 cups carrots..chopped
- 2 cups parsnips..chopped
- 5 cups chicken or vegetable broth
- 1 cup half and half cream
- 3 tablespoons fresh squeezed lemon juice
- 4or 5 - basil leaves finely cut in strips
How To Make carrot and parsnip soup
-
Step 1In a large pot combine the onions, carrots, potatoes , parsnip,and water and cook until vegetables are very soft add broth and cook for another 5 minutes.
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Step 2Using an immersion blender puree the vegetables..or puree in blender and return to pot..stir in cream and more broth depending on how thick you like your soup...serve .sprinkle with a little basil strips.
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Step 3I usually make a double batch to freeze and then I leave out the cream and only add the cream to the soup when serving as creamy soups do not freeze too well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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