Perfect for those moments when you crave a touch of comfort, this soup takes you back to your roots. A medley of caramelized carrots, sweet potatoes, and parsnips melds beautifully with roasted garlic and onions, creating a velvety texture that’s both hearty and comforting.
3 carrots, sliced
3 sweet potatoes, sliced in half or diced
2 onions, diced
1 head garlic
2 parsnips, diced
½ cup oil
1 teaspoon salt
½/ teaspoon pepper
½ teaspoon ginger
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
32 oz. beef broth
1. Line a sheet pan with parchment paper.
2. Toss the veggies with oil and seasonings to coat.
3. Spread veggies on the sheet pan in a single layer.
4. Roast at 425°F for 30 minutes, then lower to 350°F and bake for another 30 minutes.
5. Add roasted veggies to blender while piping hot and add broth.
6. Blend to a soupy consistency.
7. Transfer to bowls and enjoy!
Recipe by Yocheved Shvarzblat
Recipe featured in Whisk by Ami Magazine
Photo by Sruly Fryde
Ingredients sponsored by Evergreen Kosher
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