Monday, December 7, 2009

Carrot and Parsnip Soup

C'mon in, I've made you some soup. And not just any soup either - a luscious and healthy root vegetable soup. Doesn't it look delicious? Aw, thanks. Wait, what's that you say? No, no, of course I'm not trying to pawn off more leftovers on you. This soup is entirely fresh! Honest. I mean it.


Ok, you caught me crossing my fingers behind my back. This soup is made of leftovers ... but not in the way that you think. In addition to the bounteous remains of the holiday meal, I found myself long, very long, on a variety of raw veggies after Thanksgiving. Parsnips and baby carrots were the chief offenders. I'm not entirely sure why I bought a whole bag of parsnips when I needed just one or two for my turkey. And I had all good intentions of setting out bowls of hummus and dip with baby carrots and assorted crudite late into the evening on Thanksgiving, when we were playing poker. But alas, our bellies were too full and the game was too intense.

Hoping to clear some room in the fridge after Thanksgiving, I whipped up a batch of this comforting soup.

Carrot and Parsnip Soup:
  • 1 tablespoon extra-virgin olive oil
  • 1 large leek, white and pale green part only, peeled and chopped
  • 1 large shallot, peeled and chopped
  • 1 cup of chopped onion
  • 1 stalk of celery, leaves included
  • pinch of Kosher salt and a generous grating of fresh black pepper
  • 1 full pound of baby carrots, washed and trimmed of any ugly ends
  • 4 large parsnips, peeled and chopped into 1 inch pieces
  • two 14.5 ounce cans of non-fat, low-sodium chicken broth
  • one 14.5 ounce can of non-fat, low-sodium vegetable broth
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon good quality curry powder, or more to taste
  • 1/4 teaspoon celery salt
  • grating of fresh nutmeg
  • pinch of cayenne pepper, optional
  • pinch of ground white pepper, optional
  • a couple of teaspoons of chopped fresh dill
  • optional - 1 teaspoon of honey to finish the soup if desired
For garnish:
  • some non-fat plain Greek yogurt
  • chopped fresh parsley
  • chopped fresh dill
Heat the oil in a large, heavy-bottomed soup or stock pot over medium-high heat and add the leeks, shallots, onions and celery. Add a pinch of Kosher salt and some freshly ground black pepper, stir and saute until the onions are translucent and the vegetable are tender but not yet brown - about 4 to 5 minutes. Add the ground coriander, curry powder, celery salt and cayenne pepper, if using. Stir to combine and saute for 1 minute. Add the carrots, parsnips, chicken broth, vegetable broth and lemon juice. Add a pinch of white pepper, if desired, and a grating of fresh nutmeg. Stir to combine. Raise the heat and bring the soup to the boil. Then cover, reduce heat to low and simmer for 20 to 30 minutes or until both the carrots and parsnips are fork tender.

Remove from heat and puree using an immersion blender. (Alternately, the soup can be pureed, in batches, using a food processor or blender. Be careful, its hot!) Return the soup to the heat and re-warm if necessary. Taste and adjust the seasoning, adding more of whatever you like. If you prefer a sweeter soup, you may add a teaspoon of honey now. If you'd like a bit more acid, another squeeze of lemon should do the trick. Stir to combine.

To serve: ladle the soup into bowls and garnish with a dollop of non-fat Greek yogurt and a dusting of fresh parsley and dill.

As written, this recipe will yield 6 servings.

Why, yes, it does bear a striking resemblance to my Cream-Free Creamy Carrot Soup ... they're cousins.

Bon appetit!


VeggieGirl said...


The Duo Dishes said...

The curry, honey, nutmeg, curry mix is really hitting a lot of spots. You picked a great time for soup because this rain/snow is asking for it.

stephchows said...

leftovers or not, sounds great to me!

Heavenly Housewife said...

What fantastic flavours you've got here. I bet its fab!

Fresh Local and Best said...

Wow Diva! This is a very creative way to use leftovers! It looks so flavorful!

Dana McCauley said...

You mean there are peoplel who shun leftovers? Silly folks. There really is nothing better than making a good recipe out of food you already have semi prepped!

I make a parsnip and lemon soup you might like, too Diva.

Catherine said...

Your soup looks so tempting- perfect for this bitter cold!

Jackie said...

Wonderful use of leftovers. This time of year there's nothing as satisfying as a warm cup of soup like this.

pixelgal said...

Sounds delicious, Diva dear. Homemade soup, the only kind I like, is what makes winter bearable. Thanks for another great recipe.

Anonymous said...

Sounds very flavorful, delicious root veggie soup! I've made a carrot soup with my thanksgiving leftover carrots & gravy :)

Katherine Aucoin said...

you are a creative diva, this soup looks and sounds fantastic!

The Diva on a Diet said...

Thanks, all! This soup was so yummy and a nice change from all the turkey-themed foods after the holiday. :)

Dana - that parsnip and lemon soup sounds fantastic! Is it on your blog??

Gourmet Mama said...

Mmm, this sounds really good! I love hearty soups, though my husband always scowls at me when I make them. sigh. That's because we live in a tropical country and he thinks thick soups are best for northern countries.