Roasted Carrot and Parsnip soup with Apple Garnish

By lorik

Good To Know
Root vegetable purées can sometimes get thicker than intended, so if your finished soup is thicker than desired, just add in a bit more broth.

Ingredients

• FOR THE SOUP, TOSS:
• 1 lb. each carrots and parsnips, cut into 1-inch pieces
• 1 cup chopped onions
• 7 tsp. olive oil, divided
• Salt and black pepper
• 1 Gala apple, peeled and cut into 1-inch pieces
• ADD:
• 8 cups low-sodium vegetable broth
• FOR THE GARNISH, HEAT:
• 2 Tbsp. olive oil
• ½ cup each thinly sliced carrot and parsnip

Preparation

Step 1

Preheat oven to 400°.

For the soup, toss carrots, parsnips, and onions with 6 tsp. (2 Tbsp.) oil, season with salt and pepper, and spread in a single layer on a baking sheet. Roast vegetables 20 minutes.

Toss apple with remaining 1 tsp. oil, then stir into vegetables; roast another 20 minutes, stirring halfway through. Transfer roasted vegetables and apple to a pot.

Add broth and bring to a boil over high heat. Reduce heat to medium-low and simmer soup 10 minutes.

Off heat, purée soup with a handheld or standard blender. Season soup with salt and pepper.
For the garnish, heat oil in a nonstick skillet over medium-high. Fry sliced carrots and parsnips until starting to brown and crisp; transfer to a paper-towel-lined plate and season with salt.
Garnish servings of soup with carrot and parsnip chips.