On days when the world seems to be crumbling apart, there’s nothing more comforting than a bowl full of warm soup. So it seems only right that the day that the house of our dreams slipped out of our hands that I would comfort myself with some homemade soup.
Typically, carrot soup features ginger, but I wasn’t really in a ginger mood so I thought cinnamon would be a more mellow, soothing complement. If you don’t have parsnips readily available (which you can pick up now at Trader Joe’s), feel free to use carrots instead.
Ingredients:
- 1/2 pound carrots, diced into 1 inch squares
- 1/2 pound parsnips, diced into 1 inch squares
- 1 onion, halved and skin removed
- 3 cloves garlic
- 2 teaspoons cinnamon
- 1/4 cup honey
- 4 cups vegetable broth
- Salt
- Pepper
- Olive oil
Method:
Preheat oven to 375 degrees.
Spread diced carrots and parsnips and halved onions over a baking sheet that’s been sprayed with cooking spray.
Drizzle some olive oil over your carrots and parsnips and then sprinkle them with salt, pepper, and cinnamon.
Place in the oven minutes to roast, making sure to stir them about half way through.
Remove the carrots, parsnips, and onion from the oven and allow them to cool to the touch.
Then place carrots, parsnips, onion, honey, garlic, 1 tablespoon of olive oil, 1 teaspoon of cinnamon, and vegetable broth into a food processor. Process for several minutes until your mixture is smooth.
Now place the carrot/parsnip mixture into a large sauce pan. Bring to a boil and then allow it to simmer for 20 minutes.
If you prefer a really smooth soup, you can use an immersion blender at this point to get rid of the remaining lumps. I don’t have one so I opted for lumpy soup—feels a little less like baby food that way.
Now pour your soup into a bowl and enjoy it on the couch with your best friend. It’s a surefire way to cure any heartache.
Guess I’ll be eating several bowls of soup these next couple days.
