Roasted Carrot, Parsnip and Potato Soup Recipe (2024)

I really adapted this based on what I had at home. No parsnips! Used one Idaho potato and one sweet potato instead (they were large). I separately roasted a red pepper and added it in at the blender stage. THIS SOUP WAS DELICIOUS. I topped it with chopped fresh basil and a small amount of Trader Joe's fried onion pieces.

This was a huge hit! Threw a red pepper in with the roasted vegetables, because I had one that was past its prime. Heated the stock up on the stovetop and when the veggies were done roasting, put them into the heated stock and let them simmer for about 15 minutes or so. Added in 3T of white miso for some umami flavor and to deepen the complexity of flavors. Did not need any added salt.Finished it off using the immersion blender. One sheet pan+one stock pot+immersion blender=pure deliciousness!

I made this for a vegetarian crowd and was a little disappointed. I thought the onions and parsnips would add enough richness but it still felt a little thin on flavor.

Excellent...added 4 more garlic cloves, 6 more cups chicken stock, celery, did not peel carrots, and diced ginger. Sautéed 1/4 pd sweet sausage to add at end. No garnish!

Well, this soup needed some help. It was not particularly flavorful until I added more roasted garlic and a chopped apple and cooked the puree a bit on the stove. I served it with fried sage leaves. Then it was quite delicious.

Added 1/2 tsp coriander, 1/2 tsp cumin and 1/2 tsp finely minced fresh ginger. Added a beautiful depth and layers of flavor. Finished with a spritz of fresh lemon in the bowl. Brightens it beautifully and balances the sweetness perfectly.

Roast the veggies in rosemary flavored olive oil (leftover from cauliflower soup recipe). Heat up 4 cups of broth with fresh parsley, add roasted veggies and simmer for 30-45 minutes. Add 1 teaspoon dried thyme and purée with immersion blender. Add 1 -2 cups more of broth depending on how thick you like the soup. I have asked this question before, but why does NYTimes Cooking not recommend the immersion blender? The soup was delicious!!!!

The only thing I did differently was use home-made chicken broth instead of water. WOWSERS!

I would definitely recommend coring the parsnips - otherwise you get tough strands left in your soup. Good flavor, but it does feel a bit like eating fancy baby food, so I would have some crackers, too.

Can this be made a day in advance?

Tasty! And because I made it with purple carrots, it was also a delightful deep purple.

Fantastic recipe. Added in a small sweet potato and a turnip to roast along with the other veggies. Used a whole head of garlic that I roasted until soft. Did my onion diced and almost caramelized in my Dutch oven and deglazed with white wine. Added all the roasted veggies and stock and simmered for 10 minutes or so before using an immersion blender like other commenters recommended. I saw another commenter added miso paste, which I fully recommend. Added a nice depth of flavor to the soup.

No parsnips

This recipe was very bland and needed significant modification.

It was delicious! I disagree with others' comments on the flavor - I thought it was fantastic. However, it was not 6 servings. I had 2 friends over and the 3 of us finished the soup with just 1 bowl per person. Other than than that, I have no complaints about the recipe. But if you are planning to cook for 6, I would literally double your proportions.

check the salt content of your brother before salting your roasted veggies. Delicious recipe!

This was the perfect rainy day meal. I roasted the veggies but added two cloves of minced garlic along with the two roasted cloves. I used roughly 2 cups veg stock and 4 cups chicken. Once the base was made I diced up some celery and more potatoes tossed them in olive oil, fresh ginger, s&p and 1/4 teaspoon of coriander and cumin and roasted them briefly. I added that to the soup for some “crunch” and I topped with parsley, chives, and some bacon.

I read the notes about the soup being somewhat bland, so I sprinkled a bit of curry powder over the veggies while they roasted. Really lovely, deep sweet-curry flavor. Don't skip the yogurt at the end. I don't know how it works, but it elevates the soup's flavor significantly.

My nine year old made this with sweet potatoes instead of parsnips and loved it. Also added a little brown sugar and allspice.

No parsnips, so I subbed an equal amount of turnips. Doubled the garlic. Stirred in 1tbsp butter after everything was puréed. Very good, cozy soup.

Needs more garlic, try with less broth, start with 4 c and go from there.

Also added 1 more cup of broth while emulsifying

Delicious soup but it did take the addition of extra spices. Added coriander, thyme and ginger. Next time will add much more garlic.

Work to roast then blend and honestly didn’t love the flavor. Meh

Wow!! What a simple recipe and very creamy. I made it exactly as described. It is simple, flavorful, and filling.