Parsnip and Carrot Soup

5 from 1 vote

This parsnip and carrot soup pairs sweet, earthy root vegetables with bright pomegranate seeds, fresh parsley, and salty crumbled feta.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Dish, Side Dish, Soup

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 221kcal

Preheat oven to 400°F
Peel and chop carrots and parsnips into roughly 1-inch pieces. Cut 1 medium yellow onion into thick wedges. Add to a parchment paper-lined baking sheet, along with peeled garlic cloves, then drizzle with 1½ tablespoons olive oil and season with rosemary, smoked paprika, salt, and white pepper.
Roast veggies for 40-50 minutes or until tender and lightly caramelized, turning halfway through. Remove from the oven and set aside.
In a large pot, heat ½ tablespoon olive oil over medium-low heat. Add minced fresh ginger and cook for 30-60 seconds, stirring until fragrant. Add vegetables and broth, then bring to a gentle simmer and cook for 10 minutes.
Add silken tofu and blend with an immersion blender until completely smooth. Stir in lemon juice, then taste and adjust salt and pepper, if needed.
Serve individual portions topped with pomegranate seeds, feta cheese, chopped parsley, pistachios, and, optionally, a swirl of pomegranate molasses.

The garlic will become milder in flavor as it roasts. For that reason, I recommend using at least 6 cloves, but you could even use an entire head of garlic if you want a more pronounced flavor.
Garnish individual portions with the parsley, feta, and pomegranate seeds, rather than mixing them into the whole pot.
Store leftovers in an airtight container in the fridge for up to 4 days. Keep toppings separate.
If reheating from frozen, thaw the parsnip and carrot soup in the fridge overnight, then warm in a saucepan, stirring frequently, until heated through.