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View more "Soups & Creams" recipes Parsnip & Carrot Soup with Basil Recipe

Parsnip & Carrot Soup with Basil

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 onion, chopped
1 yellow-fleshed potato, peeled and chopped
4 cups (1 L) chopped carrots, (about 1-1/4 lbs/625 g)
2 cups (500 mL) chopped parsnips, (3 to 4, about 10 oz/300 g)
1/2 tsp (2 mL) pepper
4 cups (1 L) reduced-sodium vegetable broth or reduced-sodium chicken broth
1 cup (250 mL) 10% or 18% cream
3 tbsp (45 mL) freshly squeezed lemon juice
2 tbsp (30 mL) chopped fresh basil
Salt
4 leaves basil, cut into thin strips

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/parsnip-carrot-soup-with-basil?source=calendar
Parsnip & Carrot Soup with Basil true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 30 - 35 mins
  • Yields 6 to 8 servings

Humble root vegetables cook up into a velvety, rich-tasting soup. A touch of cream and fresh basil transforms a basic soup into something wonderful. Only you need to know how easy it was to make!

  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 30 - 35 mins
  • Yields 6 to 8 servings

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 onion, chopped
1 yellow-fleshed potato, peeled and chopped
4 cups (1 L) chopped carrots, (about 1-1/4 lbs/625 g)
2 cups (500 mL) chopped parsnips, (3 to 4, about 10 oz/300 g)
1/2 tsp (2 mL) pepper
4 cups (1 L) reduced-sodium vegetable broth or 
reduced-sodium chicken broth
1 cup (250 mL) 10% or 18% cream
3 tbsp (45 mL) freshly squeezed lemon juice
2 tbsp (30 mL) chopped fresh basil
Salt
4 leaves basil, cut into thin strips

Preparation

In a large pot, combine onion, potato, carrots, parsnips, pepper, broth and 1 cup (250 mL) water; bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently for about 25 minutes or until vegetables are very soft.

Using an immersion blender in pot or transferring soup in batches to an upright blender, purée until very smooth. Return to pot, if necessary.

Stir in cream and more water, if necessary, to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in lemon juice and chopped basil and season with up to 1/2 tsp (2 mL) salt. Ladle into warmed bowls and sprinkle with strips of basil and black pepper if desired.

Tips

If your parsnips have tough, woody cores, trim them away when chopping; they’ll cause your soup to be stringy.

To make this soup ahead, purée as directed and stir in cream. Let cool, then refrigerate, covered in the pot or an airtight container, for up to 3 days. Reheat over medium heat, stirring often, until steaming (do not let boil). Proceed with the recipe as directed.

Roast parsnips, carrots and garlic tossed with 2 tbsp (30 mL) butter on a rimmed baking sheet in a 400°F (200°C) oven for 20 to 30 min or until browned before adding to pot.

150 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 135 Calories
Protein: 5 g
Carbohydrate: 21 g
Fat: 5 g
Fibre: 4.3 g
Sodium: 120 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 7 % / 77 mg
Vitamin A: 57 %
Vitamin C: 31 %
Folate: 20 %
Niacin: 12 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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