Carrot-Parsnip Soup with Parsnip Chips

Carrot-Parsnip Soup with Parsnip Chips Recipe
Becky Luigart-Stayner
Winter root vegetables, like carrots and parnsips, lend their complementary, slightly sweet flavors to this easy soup recipe.


6 servings (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips, and 1/2 teaspoon chives)

Recipe from

Cooking Light

Nutritional Information

Calories 159
Caloriesfromfat 28 %
Fat 4.9 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 3.7 g
Carbohydrate 26.4 g
Fiber 6.4 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 388 mg
Calcium 61 mg


2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1/8-inch-thick) slices parsnip
1 tablespoon chopped fresh chives


Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.

Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.


Stir in more water or broth if you prefer a thinner consistency.

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December 2004
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