Parsnips may not be the darlings of the produce department, but don’t let them sit idly by, especially while the weather is still a little chilly. Use them to make this tasty Roasted Carrot and Parsnip Soup with Carrot Greens Pesto. It’s so creamy and flavorful!
This is probably one of the last soups I’ll be making for a while. I don’t even want to say what the weather is here in Phoenix, partly because I don’t want to face facts of hot weather, and partly because I don’t want to anger those of you in still-snowy climates.
Grab some carrots and parsnips while you wait for those sunny days and warm temps to appear. Toss together this super-simple, tasty soup with a fun pesto to dollop on top. You won’t regret it!
I’ve had loads of young and old cashiers at the grocery store ask me what my vegetables were while checking out. Okay, so maybe not a lot of people eat Swiss chard or escarole, but the day I bought my parsnips, the cashier didn’t know what they were, either.
Parsnips look like thick, pale carrots, and they taste a bit like them, too. They’re a little sweet, and since I roasted the carrots and parsnips, that sweetness was enhanced.
Maybe some folks just need a little vegeducation! Now’s your chance to get to know parsnips — what a delicious way to learn!
The tops of my carrots were so green and pretty, it seemed a shame to just toss them. I decided to make pesto with them. It makes a flavorful and colorful option to use as a topping for the soup.
Did you realize you can use all sorts of veggies to make pesto? I’ve used arugula for my Creamy Skillet Tortellini Arugula Pesto and kale for my Kale Pesto Pasta with Roasted Tomatoes and white Beans.
The pesto for these Grilled Shrimp Wraps with Red Pepper-Artichoke Pesto is a little out of the ordinary, but totally tasty.
Whether or not you’ll be whipping up soup for a while, or not again until the chill is back in the air, try my Roasted Carrot and Parsnip Soup with Carrot Greens Pesto soon! It’s so creamy and easy to make, and it’s just the thing for lunch or dinner.
Patricia Conte/Grab a Plate
Yields Serves 4-6
5 based on 10 review(s)
- 1/2 cup carrot greens
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- Zest from half a lemon
- 3-4 tablespoons grated Parmesan cheese
- 2-3 garlic cloves
- 3 tablespoons walnuts
- 1/4 teaspoon ground black pepper
- 3 large carrots, ends trimmed and peeled (reserve the greens from the top to use for the pesto)
- 3 medium parsnips, end trimmed and peeled
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup white onion, diced
- 2 garlic cloves, chopped
- 4 cups vegetable broth
- 1-1/2 cups water
- 1/4 cup heavy cream
- Black pepper to season
- Combine all the ingredients in a food processor and blend until smooth. Taste and adjust the seasoning as needed.
- If your pesto is too thick, add a tablespoon or two of water and blend.
- Preheat the oven to 450 degrees F.
- Cut the carrots and parsnips into 2-3-inch pieces, and cut them in half vertically. Add them to a baking pan and drizzle with the olive oil.
- Roast for about 20 minutes, or until the vegetables begin to caramelize, tossing once or twice as they cook. Remove and set aside.
- Add the butter to a large pot or Dutch oven over medium heat. When melted, add the onion and cook for 3-4 minutes or until it begins to soften. Add the garlic and cook for 30 seconds.
- Add the vegetable broth and water to the pot. Add some black pepper to season and bring the mixture to a boil. Add the carrots and parsnips.
- Reduce the heat to low, cover, and cook for 7-10 minutes.
- Remove from the heat. Work in batches and transfer the mixture to a blender. Blend until smooth and return to the pot over low heat.
- Add almost all of the cream to the soup and stir to incorporate. Season with the black pepper.
- Add the soup to individual bowls. Drizzle the remaining cream over the top and dollop with the pesto.