Roasted Carrot & Parsnip Soup with Whipped Goat Cheese & Kale Chips

Photography: Ronald Tsang | Food Styling: Christopher St. Onge | Prop Styling: Alanna Davey

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 10 servings

Ingredients

Carrot & Parsnip Soup:
Kale Chips:
Whipped Goat Cheese:

Method

Carrot and Parsnip Soup

Preheat oven to 450°F. In roasting pan, toss together carrots, parsnips, shallots, garlic, oil and salt. Roast, stirring once, until softened and browned, about 1 hour.

Scrape into large heavy-bottomed saucepan. Stir in broth and 1 cup water; bring to boil. Reduce heat and simmer for 5 minutes. In blender or food processor, purée mixture in batches until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days; in saucepan, reheat over medium heat, about 10 minutes.)

Kale Chips

Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment paper. In large bowl, toss together kale, oil, paprika and salt; arrange in single layer on prepared baking sheet. Bake until crisp and darkened, 12 to 15 minutes. (Make-ahead: Store in airtight container for up to 8 hours.) Serve over soup.

Whipped Goat Cheese

While kale is baking, in blender or food processor, whip together goat cheese, cream cheese, cream, lemon juice and pepper until smooth and light. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir into soup.

Nutritional facts PER SERVING: about

  • Calories 292
  • Total fat 12 g
  • Saturated fat 6 g
  • Cholesterol 29 mg
  • Sodium 493 mg
  • Total carbohydrate 42 g
  • Fibre 9 g
  • Sugars 13 g
  • Protein 8 g
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Roasted Carrot & Parsnip Soup with Whipped Goat Cheese & Kale Chips

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