Honey roasted parsnip and carrot soup

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I got a new food processor for Christmas so I tried it out for the first time the other day. With all the parsnips and carrots we had in the fridge I decided to make a soup. I really like honey roasted carrots and parsnips so I roasted them first to give more flavour. Soup is a great thing to have in the fridge to warm up for lunch or you can even freeze it. It was nice to have something light after overindulging at Christmas.
Emily

Serves 6

Ingredients
8 parsnips
8 carrots
3 tbsp runny honey
1 tbsp oil
1 large white onion
1 pint vegetable stock
Salt and black pepper, to season
Creme fraiche to serve or stir in

1. Peel the parsnips and carrots and cut in half lengthways. Bring a large pan of water to the boil, add the parsnips and carrots and par boil for about 5 minutes. Meanwhile preheat the oven to 180C/Gas mark 5.
2. Place a baking tray with oil into the oven to heat up.
3. After par boiling the vegetables drain them and add to the baking tray and drizzle over the honey. Add some salt and pepper.
4. Allow to roast for about 40 minutes or until they are about to go brown.
5. While they are cooking, finely chop the onion and sweat in a large saucepan.
6. When the vegetables are ready combine with the onion in the saucepan.

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7. Take the pan off of the heat, add the vegetable stock (I think it’s probably best to make sure it’s cooled so it’s safer to put in the blender). Add the mixture to the food processor and blend until smooth. If you don’t have a food processor you can just simmer the mixture on the hob and when everything in soft mash the vegetables. Chunky soup is equally as nice!
8. Pour the soup back into the saucepan and heat until hot.

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9. Season well and serve as you wish. I put a few dollops of creme fraiche on top and grilled some bacon to put on top, it worked really well.

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3 responses to “Honey roasted parsnip and carrot soup

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