{"id":12106,"date":"2012-11-26T05:00:28","date_gmt":"2012-11-26T12:00:28","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=12106"},"modified":"2019-10-19T07:21:22","modified_gmt":"2019-10-19T14:21:22","slug":"potato-carrot-and-parsnip-soup","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=12106","title":{"rendered":"Potato, Carrot and Parsnip Soup"},"content":{"rendered":"

Beautiful fall colored soup!<\/span><\/strong><\/p>\n

I confess! I’m a pilferer of recipes (sometimes). Today, I thought about making some good old potato soup but then why should I stop with potatoes; so as usual, I look through my refrigerator to see what is hiding away just days from going moldy on me.<\/p>\n

Today I was in luck because I found some baby carrots; so after a little web searching I found a recipe for a potato and carrot soup. I came across a good one at Food Network then continued looking and pilfering ingredients as I went along.<\/p>\n

The one ingredient that I added that I did not see in other recipes was the one parsnip just waiting to be used before he headed to the trash. I remembered the sweetness the parsnip added to my Winter White Vegetable Soup<\/a> and also to my Cauliflower Mash with Kale<\/a> and thought it  would be great included in this recipe.<\/p>\n

With cool days starting to set in and some of you may be having COLD days (I’m jealous), this soup will hit the spot on a cold (cool) fall\/winter night. And, maybe, just maybe you still have some vegetables laying around since Thanksgiving that need to be put to use.<\/p>\n

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The garlic broth was a little too much along with the added garlic that was sauteed.<\/p>\n

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Potato, Carrot and Parsnip Soup<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t\tor butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tonion<\/span>\n\t\t\t\t\t\t\t\t\t\tsmall dice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tshredded carrots<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t5<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tshredded potatoes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tparsnip<\/span>\n\t\t\t\t\t\t\t\t\t\tsmall dice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbay leaf<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tthyme<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t16 \u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\t\u00a0chicken broth<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tHalf & Half<\/span>\n\t\t\t\t\t\t\t\t\t\tcream, or milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tgrated cheddar cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tVelvetta cheese<\/span>\n\t\t\t\t\t\t\t\t\t\tcubed (or just use more of the cheddar)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgrated cheese<\/span>\n\t\t\t\t\t\t\t\t\t\tfor garnish<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSriracha sauce<\/span>\n\t\t\t\t\t\t\t\t\t\tfor garnish<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsour cream for garnish<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Chop the onion in small dice. Add the olive oil to a soup pot and saut\u00e9 the chopped onion and minced garlic for about 5-6 minutes. Add in the grated potatoes, carrots and parsnips. Stir in the chicken broth, bay leaf, and thyme; cover and cook over low heat for about 20 minutes. Remove bay leaf.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      When the vegetables are tender, remove about 1\/2 of the soup and blend in food processor until smooth. Return to pot. Add in the Half & Half, 1\/2 cup grated cheddar cheese and the Velvetta and heat until warm.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      To serve garnish with a little more grated cheese, a sprig of fresh thyme and I garnished with some fried carrot threads and a drizzle of\u00a0Sriracha sauce. A small dollop of sour cream would also be nice.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      *Note: I tried grated carrots on hand grated. Way, way too much time spent there. I should have drug out my 16 cup food processor and I would have had it done in a minute. Oh well, I burned up a few calories anyway with the hand grating.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
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