Description
A warm and comforting Carrot Parsnip Soup that blends the natural sweetness of carrots and parsnips with aromatic herbs and spices like thyme, sage, cumin, and turmeric. Enhanced with protein-rich quinoa and a touch of savory miso paste, this creamy soup is perfect for a nutritious, flavorful meal. Garnished with fresh scallions and optional Gruyere cheese for a delightful finish.
Ingredients
Vegetables and Aromatics
- 1 Tablespoon olive oil
- 1 onion, chopped
- 1 shallot, chopped finely
- 1 teaspoon minced garlic
- 1 lb carrots, peeled and chopped
- ½ lb parsnips, peeled and chopped
- 5 cups vegetable broth or water
- scallions, for garnish
Grains and Legumes
- ⅓ cup uncooked quinoa, rinsed and drained
Herbs and Spices
- 1 teaspoon fresh thyme
- 3 fresh sage leaves, finely chopped
- 1 teaspoon cumin
- ¼ teaspoon turmeric
- sprinkle of cayenne pepper
- ground black pepper, to taste
- sea salt, to taste
Additional Flavorings
- 1 Tablespoon miso paste, dissolved in 1 Tablespoon warm water
- 1 ounce Gruyere cheese (optional, for garnish)
Instructions
- Sauté Aromatics: In a large stockpot, heat the olive oil over medium heat. Add the chopped onion, shallot, and minced garlic. Sauté for 5 to 7 minutes until the onions become translucent and fragrant.
- Add Herbs and Spices: Stir in the fresh thyme, chopped sage leaves, cumin, turmeric, cayenne pepper, and ground black pepper to the sautéed aromatics. Cook briefly, about a minute, to release their flavors.
- Combine Main Ingredients: Add the peeled and chopped carrots, parsnips, and rinsed quinoa into the pot. Pour in the vegetable broth or water and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low to maintain a gentle simmer. Cook uncovered for 20 to 40 minutes, or until the carrots and parsnips are tender and the quinoa is cooked through.
- Blend the Soup: Remove the pot from heat and let the soup cool slightly for 3 to 5 minutes. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, blend in batches using a standard blender.
- Add Miso Paste: Dissolve the miso paste in 1 tablespoon of warm water. Stir this mixture into the blended soup thoroughly for added depth of flavor.
- Season and Serve: Taste the soup and adjust seasoning with sea salt and additional pepper if needed. Serve hot, garnished with sliced scallions and shredded Gruyere cheese if desired. Enjoy!
Notes
- For a vegan option, omit the Gruyere cheese or substitute with a plant-based cheese.
- You can swap vegetable broth with water for a lighter soup, but broth adds more flavor.
- Adjust cayenne pepper to control the spiciness according to your taste.
- Stir occasionally during simmering to prevent quinoa from sticking to the bottom.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes for up to 2 months.
