Honestly, I aspire to be the kind of person who doesn’t talk about the weather or my health ad nauseum.
Really, I do.
But, it’s really, really cold out there, and, I’m really, really sick.
All of this is essential to say that I’m afraid it’s time for yet another soup recipe.
I’d apologize except that this one really is that good. The carrots and parsnip give it hints of earthiness, brought into focus with the seasonings, but it’s still a little sweet. Its wonderfully silky as well, which is just the thing when its hard to swallow anything but soup.
Needless to say, I’m sipping it by the mugful right now. But, I’d imagine that, even if I was feeling perfectly healthy, that would be true.
Carrot and Parsnip Soup
2 parsnips, peeled and chopped
6 carrots, peeled and chopped
1 onion, chopped
5 garlic cloves, chopped
2 tsps herbs de Provence
3 cups water
3 cups chicken or vegetable stock
2 TBS olive oil
1/2 tsp red pepper flakes
1/2 tsp kosher salt, plus more to taste
Preheat oven to 350 F.
Toss the parsnips and carrots with 1 TBS olive oil and 1 tsp herbs de Provence. Cook for 45 minutes-1 hour at 350 F until they are browned and soft. Set aside.
In a large pot, heat 1 TBS olive oil. Saute onions, garlic, herbs de Provence and red pepper flakes for about 10-15 minutes, until the onions are translucent and soft.
Add the chicken stock and water to the pot and bring to a boil, then reduce heat so that the liquid simmers. Add in the roasted parsnip and carrots. Simmer for 15 minutes, until the vegetables start to break down. Combine everything with an immersion blender.