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Carrot Parsnip Soup

This vibrant orange soup will have you feeling cozy and nourished. Recipe source: New York Times Cooking

Prep Time: 10 minutes Total Time: 1 hour 10 minutes Cook Time: 1 hour Servings: 6
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1 teaspoon Cooking Oil
  • 3 cups Water
  • 2 (14 ounce) cans low sodium Vegetable Broth
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 1/2 cups Onion, diced
  • 4 medium Parsnips, diced
  • 6 medium Carrots, diced
  1. Heat 1 teaspoon of oil in a large pot over medium heat. Add onion and cook for 10 minutes, stirring occasionally.
  2. Add parsnips, water, carrot and broth. Bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender.
  3. Place half of mixture in a blender. Blend until smooth. Pour into a large bowl. Repeat with other half of mixture. Stir in salt and pepper. Serve.
Nutrition Facts
Serving Size 1/6 of recipe % Daily Value
Calories 111
Fat 1 g 1%
Saturated Fat 0.1 g 0.5%
Cholesterol 0 mg 0%
Sodium 244 mg 11%
Total Carbohydrates 24 g 9%
Fiber 6 g 21%
Sugars 9 g
Protein 2 g 4%
Ingredient Nutrition Info

Onions are a good source of vitamin C and vitamin B6.

Parsnips are a good source of vitamins C and K.

Carrots are a good source of vitamins A, K and B6.

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