Roasted Carrot and Parsnip Soup with Pumpkin Bread Croutons

I have a love-hate relationship with carrots. Carrot cake is my very favorite (although I’m not sure that really counts!), and I tend to enjoy hearty carrot chunks in vegetable and chicken noodle soup, but raw carrots just don’t do it for me. I always pick around them in salads or pawn them off to Apolinaras. I’ve recently warmed up to roasted carrots though and actually really loved them pureed in this soup, alongside some roasted parsnips.

I mixed the roasted carrots and parsnips with shallots, garlic, and a touch of toasted cumin and ginger to warm things up. Then I pureed the veggies along with some chicken stock and added a touch of cider vinegar for some acid and heavy cream for richness. I garnished the soup with croutons made from pumpkin bread, which I’ve been wanting to make ever since I whipped up these cornbread croutons. So good – roasting veggies always makes them better!

Roasted Carrot and Parsnip Soup with Pumpkin Bread Croutons
Printable Recipe

Ingredients:
1 pound carrots, peeled and chopped
1 pound parsnips, peeled and chopped
2 tablespoons olive oil, divided
3 large shallots, chopped (1 cup)
2 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
4 cups low-sodium chicken stock
1/2 teaspoon salt
1/3 cup heavy cream
2 tablespoons apple cider vinegar
2 thick slices pumpkin bread (I used my pumpkin beer bread), cut into crouton-sized cubes

Directions:
Heat oven to 400˚F. Place carrots and parsnips on a large cookie sheet and drizzle evenly with 1 tablespoon olive oil. Mix well and roast at 400˚F for 40 minutes or until tender.

Heat remaining 1 tablespoon olive oil in a large stockpot over medium high heat. Add shallots to the pan and sauté for 5 to 7 minutes or until tender; add garlic and sauté 1 additional minute. Stir in ground cumin and ginger until fragrant, about 15 seconds. Add roasted carrots and parsnips, chicken broth, and salt to the pot and bring to a boil. Reduce heat to low and let simmer for 15 minutes. Use an immersion blender to puree until smooth; stir in heavy cream and apple cider vinegar and heat 2 to 3 more minute or until warmed through.

Meanwhile, place pumpkin bread cubes on a large cookie sheet. Bake for 15 minutes at 400˚F, then flip over the cubes and bake for an additional 10 minutes or until golden brown. Let cool completely, about 20 minutes.

Ladle soup evenly into 4 bowls and top with croutons. Makes 4 servings.

Nutrition: 292 calories, 15.6g fat, 5.3g fiber, 5.3g protein per serving
Cost: $1.58 per serving

16 Responses to Roasted Carrot and Parsnip Soup with Pumpkin Bread Croutons

  1. I, too, have a weird relationship with carrots. I like them raw when they are shredded, not diced or sliced into coins. Sometimes I like them cooked but sometimes I find their sweetness overwhelming. I always like them in soups, though!

  2. I don’t have set raw versus cooked carrot tendencies, but I like them sometimes and not other times. I’m weird. :) The soup looks tasty and I can’t believe I haven’t thought to make pumpkin bread croutons. I made gingerbread croutons a long time ago to pair with a pumpkin ice cream dessert.

  3. Parsnips were actually my discovery of last year and I am OBSESSED with them! Plus…if you top anything with pumpkin bread, I’m pretty thrilled. This looks fabulous!

  4. I love roasted carrots! They turn all sweet and kind of like squash. Your soup looks incredibly yummy – love the pumpkin bread croutons – genius idea!

  5. I never knew how much I loved carrots till I tried my husband’s aunt’s “Carrot Stuff” – a family recipe that’s always on the Thanksgiving table. I liked them before but didn’t appreciate their full potential. I love them in soup – and I bet the parsnip adds great depth of flavor.

  6. Raw carrots don’t do it for me either, though I love raw cucumbers and tomatoes and some other veggies. But in a soup, delicious. I especially love the creative croutons. I agree on that!

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