Saturday, January 26, 2013

Roasted Carrot and Parsnip Soup

So, as part of the Lady of Shallots Get Healthy in 2013 Plan, we are eating vegetarian at least three nights a week.  Tonight's dinner threatened to be too light, but I cut the liquid down a bit to make this soup a very hearty and wonderful meal in itself. I also like that it is seasonal, and if I had been very noble, I would have walked to the Winter Farmers Market this morning in 13 degrees to get local parsnips and carrots. Unfortunately, I sold out and let my husband go grocery shopping instead.

I also apologize for the poor quality photos--I'm in need of a new card reader for my camera. 

I did chop/blend in small batches, and added water in small portions until I had my desired consistency.  If I was serving this as a side, I'd add more water.
I also added parsley and more pepper after I pureed it. Very well-balanced as the roasting makes the parsnips more interesting. Also, I was too lazy to make olive oil toasts, so fresh baguette sufficed.

And...I used my immersion blender for the first time.  I might be in love.

Recipe HERE.