How to make it

  • Heat olive oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
  • Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

Reviews & Comments 7

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  • waterlily 10 years ago
    I'm going to try this one tomorrow! It looks wonderful and comforting on a cold day!
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    " It was excellent "
    mystic_river1 ate it and said...
    Love this Thanks
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    " It was good "
    pointsevenout ate it and said...
    Simmering! Added a couple cloves of garlic and a couple more veggies that were languishing in the fridge.

    A new taste for me but I would make it again.
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  • cakelady 10 years ago
    This soup is making me hungry for a midnight snack! Can't wait to make it.
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  • trackwidow 10 years ago
    You're welcome. I love parsnips as well. I put them in potroast.
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  • kukla 10 years ago
    Anything with parsnips is a winner for me! Great, easy soup recipe! Thank you, TrackWidow!
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  • borinda 10 years ago
    I love soup and salad on a cold day. I've bookmarked this one and look forward to trying it, the autumn vegetables will be a wonderful soup.
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