Roasted Carrot and Parsnip Soup with Hazelnut Crunch

 
  • Cooking and Prep: 1 h 35 m
  • Serves: 8
  • Contains:

Ingredients (16)

Roasted Carrot and Parsnip Soup

Hazelnut Crunch

Start Cooking

Roast the Vegetables

  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or aluminum foil.

  2. Spread parsnips, carrots, potato, and garlic in an even layer on the prepared baking sheet. Drizzle oil and sprinkle salt and pepper to taste.

  3. Roast 30 minutes, or until vegetables caramelize.

Prepare the Soup

  1. Heat two tablespoons oil in a medium pot over medium heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are soft and translucent, about five minutes.

  2. Add roasted vegetables and ginger. Sauté three to five minutes.

  3. Add broth and cook 35 minutes over medium heat. Add thyme and cook 10 more minutes.

  4. Remove from heat. Purée in a food processor or with an immersion blender.

  5. Slowly stir in creamer or almond milk.

Prepare the Hazelnut Crunch

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Place hazelnuts on a baking sheet and bake about five minutes, or until fragrant. While the nuts are still hot, pour onto a tea towel. Fold the towel over to cover them and rub vigorously to remove the skins. Set aside to cool.

  3. Transfer to a food processor and add thyme, peppercorns, and salt. Pulse until finely chopped, but large enough that the hazelnuts will add crunch to the soup.

Tip:

Multitask! Prepare the hazelnut crunch while the soup cooks.



 
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