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As the chill of autumn approaches, there’s nothing quite as comforting as a bowl of creamy soup to warm your soul. The Creamy Roasted Carrot & Parsnip Soup is a perfect embodiment of this cozy experience. This delightful soup is not only rich in flavor but also packed with nutrients, making it a wholesome choice for any meal. With its smooth texture and vibrant color, this dish is sure to please both your palate and your eyes.

Creamy Roasted Carrot & Parsnip Soup

Warm up this autumn with a bowl of Creamy Roasted Carrot & Parsnip Soup, the perfect cozy dish for chilly days. Featuring the natural sweetness of roasted carrots and parsnips, this comforting soup is as nutritious as it is delicious. With a smooth, creamy texture, it's versatile enough for various dietary preferences, from vegan to vegetarian. Embrace the health benefits of these root vegetables while enjoying a satisfying meal that will please everyone at your table.
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Ingredients
  

1 lb (450g) carrots, peeled and roughly chopped

1 lb (450g) parsnips, peeled and roughly chopped

1 medium onion, finely diced

4 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer texture)

1 teaspoon ground cumin

1 teaspoon ground ginger

Salt and freshly ground black pepper, to taste

Fresh thyme or parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). This will prepare the oven for roasting the vegetables.

    In a large mixing bowl, toss the peeled and chopped carrots and parsnips with the olive oil, ensuring they are well coated. Season with salt and freshly ground black pepper to taste. Spread the mixture evenly on a baking sheet in a single layer to promote even roasting.

      Roast the vegetables in the preheated oven for 25-30 minutes or until they are fork-tender and golden brown at the edges. Be sure to stir them halfway through cooking to achieve an even caramelization.

        While the vegetables are roasting, heat a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes soft and translucent. Stir in the minced garlic and sauté for an additional minute, allowing the garlic to become fragrant without burning.

          Once the carrots and parsnips are done roasting, carefully add them to the pot with the sautéed onion and garlic. Sprinkle in the cumin and ginger, stirring well to ensure all the spices are incorporated and coat the vegetables.

            Pour the vegetable broth into the pot and increase the heat to bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, which will enable the flavors to meld beautifully.

              After simmering, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you prefer, you can blend the soup in batches using a traditional blender—just make sure to leave the lid slightly ajar to let steam escape and prevent splattering.

                Return the blended soup to the pot (if using a traditional blender), and stir in the coconut milk (or heavy cream). Taste and adjust the seasoning with additional salt and black pepper if necessary. Warm the soup on low heat if needed, but avoid boiling.

                  Serve the soup hot in bowls, garnishing each portion with a sprinkle of fresh thyme or parsley, adding a vibrant touch and fresh flavor.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6

                      - Presentation Tips: For an elegant touch, drizzle a swirl of coconut milk or heavy cream on top of the soup before garnishing. Serve with crusty bread or warm rolls for a comforting meal.