HOW TO MAKE CARROT CHIPS RECIPES

Name: Carrot-Parsnip Soup With Parsnip Chips
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil, divided; 2 1/2 cups chopped yellow onion; 3 cups coarsely chopped parsnip (about 1 pound); 3 cups water; 2 1/2 cups coarsely chopped carrot (about 1 pound); 2 (14-ounce) cans fat-free, less-sodium vegetable broth; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup parsnip, cut into 1/8 inch slices; 1 tablespoon chopped fresh chives

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS RECIPE - NYT CO…

Carrot-Parsnip Soup With Parsnip Chips Recipe - NYT Co… image

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.

Provided by Tara Parker-Pope

Total Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Steps:

Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 4 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 8 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 694 milligrams, SugarContent 12 grams

CARROT BROCCOLI SOUP RECIPE: HOW TO MAKE IT

Carrot Broccoli Soup Recipe: How to Make It image

This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons all-purpose flour

Steps:

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.

Nutrition Facts : Calories 168 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 24g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 10g protein. Diabetic Exchanges 2 vegetable

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CARROT-PARSNIP SOUP WITH PARSNIP CHIPS RECIPE - NYT CO…

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
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Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

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