The parsnips in this simple to make soup, add creaminess and another layer of flavor to this soup. Even if you’ve never tried parsnips before, don’t be scared of them…and don’t assume that your children won’t like them either!

While you can definitely halve this soup so that you aren’t making so much at once, I prefer to make a big pot. I either give half to a friend (makes a great soup to share with a friend who’s just had a baby!) or stick half in the freezer.

A great way to freeze soup is to wait until it cools and seal individual portions in microwave-safe containers or in ziploc bags. If you have an older baby at home, freeze some in ice cube trays for baby size portions.

My inspiration for this recipe was one they I saw in the Vegetarian Times magazine a while ago, but I’ve changed it,streamlined it and made it my own 🙂

Creamy Carrot Soup serves 10-12

1/4 c olive oil

8 parsnips, peeled and cut into chunks

10 carrots, peeled and cut into chunks

3 small onions, chopped

12 c vegetable broth

1 c sun-dried tomatoes (not in oil), chopped

4 tsp chopped fresh oregano

3 tsp chopped fresh basil

1. Heat oil in pot over medium-high heat. Add parsnips, carrot and onion and cook, stirring occasionally, for 5-10 minutes, until onions are translucent and other vegetables are beginning to brown slightly.

2. Add 1 c broth. Cook until broth is evaporated. (about 10 minutes)

3. Add remaining broth, sun-dried tomatoes and herbs. Cover and bring to a bubbling boil. Bring to a simmer, and cook for 15-20 minutes, until all vegetables are tender.

4. Using a stick blender, puree until smooth and creamy.

Serve with croutons or carrot chips.