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Roasted Carrot and Parsnip Soup

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Course: Soup
Servings: 10
Calories: 124kcal
Author: Adapted from Nutrition Babes


  • 2 pounds parsnips peeled and cut into 1 inch slices
  • 2 pounds carrots peeled and cut into 1 inch slices
  • 1 large yellow onion chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Celtic salt
  • 8 cups low sodium chicken or vegetable stock or more for a thinner soup
  • Olive oil non-stick spray

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  • Spray sheet pan with nonstick spray. Toss the parsnips, carrots, and onions in olive oil and celtic salt. Place parsnips, carrots and onions on the sheet pan.
  • Roast vegetables for approximately 35 to 40 minutes, turning half way through, and allowing them to become tender and caramelize (the onions should be translucent).
  • Fill your blender jar halfway with the vegetable mixture and fill the other half with the stock. You may have to do this only once, or multiple times, depending on whether you are doing the full recipe or a lesser amount.
  • For Vitamix: Start on Variable/Speed 1 and ramp up to Variable/Speed 4 for approximately 10 seconds, then up to Variable/Speed 7 for 40 seconds or until well combined and smooth. Repeat as necessary in batches, pouring the blended mixture into a soup pot to heat on the stove. If doing only one jar's worth of soup, blend for 4-5 minutes to heat the stock, stopping when a thick steam starts to escape the lid.
  • For Blendtec: If doing large amounts, do in 2 or 3 batches, and run the SOUP cycle once, then pour blended mixture into a soup pot and heat on the stove, repeating in batches. If doing only one jar's worth of soup use the SOUP cycle 3 times.
  • If warming the soup on the stove, bring it to a simmer over Medium-High heat.
  • Pour into bowls, serve warm, and enjoy!
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


Serving: 2g | Calories: 124kcal | Carbohydrates: 24.5g | Protein: 3g | Fat: 2.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.1g | Sodium: 348mg | Fiber: 6g | Sugar: 8.5g


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