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

Winter root vegetables, like carrots and parnsips, lend their complementary, slightly sweet flavors to this easy soup recipe.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

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

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Ratings & Reviews

Courto23's Review

December 08, 2009
Really good soup- I used parsnips and half orange/half white carrots b/c that's what I had from the farmer's market. I also added cinnamon, cumin, curry and a pinch of cloves to give it a little more flavor (oh and lots of salt!) I think the parsnip chips really round out the soup and give it that something extra.

aneresRN's Review

January 12, 2011
I made this recipe for my husband and I. It was delicious! I will definitely be making it again, no changes.

YoBimbo's Review

October 12, 2011
2 stars = "Has potential" is perfect for this recipe. I found this recipe after getting parsnips in our CSA and having no idea what to do with them. We thought the recipe as given is rather blah - not a lot of character, but - as I said - lots of potential. I'm not one of those people who will rate something 5 stars and then list all the changes I made to it. So, with that in mind, I'll go on to tell you all how we doctored this up. This is a good base for a great soup - if we had not added to it, we'd never have made it again. But now this is a repeat recipe in our house. We added three things to this recipe: Thai red curry paste (to taste - be careful, because that stuff packs a punch!), coconut milk (one can), and powdered ginger (again, to taste - probably about 2 teaspoons). Make it as spicy as you like. Tonight we had it with warm sourdough bread. Lovely.

mandi541's Review

January 16, 2012
I followed the recipe, and found the soup to be pretty bland and boring. We added some spices to make it edible... ginger was a good choice.... but I won't be making this again.

karenfar's Review

April 01, 2013
I made this soup on Easter for family - I did not like it at all and the 'chips' were a disappointment! Some people ate all theirs and thought it was fine. Too thick and not a lot of flavor in IMHO.

PinkTeaCup's Review

January 12, 2011
Loved it! It was perfect as is, the unexpected combination of carrots and parsnips giving it a sweet, satisfying flavor. I made it for dinner, and will be bringing it to work for lunch with a salad.

cmaranski's Review

January 23, 2011
Incredible soup. So creamy but with no milk! Perfect for a cold winter day.

cpalma's Review

January 17, 2011
Good, easy recipe. Felt like it needed a little added spice, maybe some nutmeg and a pinch of cayenne next time. My 4 yr old LOVED it though

ACardy's Review

January 19, 2011
This was delicious! It was very creamy, we couldn't believe it was so low cal! A definite make again!

heartcrnp08's Review

January 26, 2011
Excellent soup. Easy to make and very hearty!