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When the temperature drops and the days grow shorter, there's nothing quite like a warm bowl of creamy soup to bring comfort and nourishment. One such culinary gem is Creamy Roasted Carrot & Parsnip Soup. This delightful dish not only warms you up but also offers a rich, velvety texture that makes it a favorite for both family dinners and sophisticated gatherings. The natural sweetness of roasted carrots and parsnips blends seamlessly with aromatic spices, creating a soup that is as pleasing to the palate as it is to the eye.

Creamy Roasted Carrot & Parsnip Soup

Warm up this season with a delightful bowl of Creamy Roasted Carrot & Parsnip Soup. This rich and velvety dish combines the natural sweetness of roasted carrots and parsnips with aromatic spices, making it perfect for family dinners or elegant gatherings. Packed with essential nutrients, this soup not only satisfies your taste buds but also boosts your health. Easy to prepare, customize it with your favorite flavors for a comforting and nutritious meal. Enjoy the simple joy of homemade soup!
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Ingredients
  

1 lb (450g) carrots, peeled and chopped

1 lb (450g) parsnips, peeled and chopped

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper (optional, for heat)

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

Salt and pepper, to taste

1 tablespoon lemon juice

Fresh parsley, for garnish

Instructions
 

Preheat the Oven:

    Preheat your oven to 425°F (220°C).

      Roast the Veggies:

        On a large baking sheet, toss the chopped carrots and parsnips with olive oil, salt, pepper, cumin, coriander, and cayenne (if using). Spread them out in a single layer and roast for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.

          Sauté Aromatics:

            While the vegetables roast, heat a pot over medium heat. Add a drizzle of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

              Combine Ingredients:

                Once the carrots and parsnips are done roasting, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to merge.

                  Blend the Soup:

                    Remove the pot from heat. Using an immersion blender, purée the soup until smooth. If you prefer a creamier texture, you can blend in batches using a countertop blender.

                      Add Coconut Milk:

                        Stir in the coconut milk (or heavy cream) and return to low heat. Taste and adjust seasoning with salt, pepper, or additional lemon juice as desired.

                          Serve:

                            Ladle the soup into bowls. Garnish with fresh parsley and a swirl of coconut milk for an attractive finish. Serve warm with crusty bread on the side.

                              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings