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As the chill of the colder months sets in, there’s nothing quite like a warm bowl of soup to envelop you in comfort and nourishment. Among the myriad of soup recipes, *Creamy Roasted Carrot & Parsnip Soup* stands out for its delightful blend of flavors and textures. This soup not only warms the body but also pleases the palate with its silky consistency and rich taste. The combination of sweet, earthy carrots and parsnips creates a harmonious balance that makes this dish appealing to both vegan and non-vegan audiences alike.

Creamy Roasted Carrot & Parsnip Soup

Warm up with a bowl of creamy roasted carrot and parsnip soup, the perfect comfort food for colder months. This delicious soup combines sweet carrots and nutty parsnips, creating a rich, silky texture that's sure to please everyone. Packed with vitamins and fiber, it's not just tasty but also wholesome. Customize it with herbs and spices or a touch of cream for extra flair. Get ready to enjoy a nourishing dish that will leave you feeling cozy and satisfied!
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Ingredients
  

1 lb (450g) carrots, peeled and cut into 1-inch chunks

1 lb (450g) parsnips, peeled and cut into 1-inch chunks

2 tablespoons olive oil, divided

1 large onion, finely chopped

3 cloves garlic, minced

4 cups (960ml) vegetable broth

1 cup (240ml) coconut milk (or for a non-vegan version, use heavy cream)

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and freshly ground black pepper to taste

Fresh parsley or cilantro, chopped, for garnish

1 tablespoon lemon juice (optional, for brightness)

Instructions
 

Roast the Vegetables: Preheat your oven to 400°F (200°C). Arrange the carrot and parsnip chunks in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss until well-coated. Season generously with salt and pepper. Roast in the oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through for even cooking.

    Sauté the Aromatics: While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent and soft. Incorporate the minced garlic, ground cumin, and ground cinnamon into the pot, stirring constantly for an additional minute to release their aromas.

      Combine and Simmer: Once the vegetables are roasted, add them to the pot with the sautéed onions and spices. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow the soup to cook for about 10-15 minutes, which will help meld the flavors together beautifully.

        Blend the Soup: After simmering, remove the pot from the heat. Using an immersion blender, puree the soup until it is smooth and creamy. If you prefer a chunkier texture, blend about half of the mixture and stir it back in. Alternatively, carefully spoon the soup into a countertop blender in batches, ensuring not to overfill and taking care with the hot liquid.

          Finish the Soup: Return the soup to low heat and stir in the coconut milk (or heavy cream) along with the optional lemon juice. Taste and adjust seasoning with additional salt and pepper as desired. Warm through, ensuring not to bring the soup to a boil.

            Serve: Ladle the velvety soup into bowls and garnish with freshly chopped parsley or cilantro for a pop of color. This soup pairs wonderfully with crusty bread or a fresh side salad, making for a complete and warming meal.

              Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings