Writer and Photographer Francine Coles

Healthy eating that tastes this good is a game changer! This velvety roasted carrot soup combines nutritious ingredients with rich flavors. Roasting the carrots and parsnips with honey and olive oil brings out their natural sweetness, while simmering and pureeing creates a smooth texture without cream. Topped with candied pistachios, it’s a delicious taste and texture explosion perfect for any season.

Yield: 6–8 servings

Ingredients:

Candied Pistachios:

  • 3 tablespoons corn syrup
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups shelled pistachio nuts

Roasted Carrot Soup:

  • 2 pounds carrots, peeled and cut into 1 1/2-inch cubes
  • 2 large parsnips, peeled and cut into 1 1/2-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 3/4 teaspoon kosher salt, divided
  • 1 tablespoon butter
  • 3/4 cup chopped red onion
  • 8 cups chicken broth

Directions:

  1. For the pistachios: Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a small bowl, combine corn syrup, sugar, salt and nuts. Spread on prepared baking sheet and bake 15 minutes, stirring every 5 minutes. Cool completely and chop into coarse pieces.
  2. For the soup: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
  3. In a large bowl, toss carrots, parsnips, olive oil, honey and 1/2 teaspoon salt. Spread on prepared baking sheet in a single layer. Bake 35-40 minutes, stirring once halfway through, until tender and lightly browned.
  4. In a large soup pot, melt butter over medium heat. Add onion and cook until tender but not browned, about 3-4 minutes.
  5. Add roasted carrots, parsnips and chicken broth to the pot. Bring to a boil, reduce heat to low, cover and cook until vegetables are extremely tender, about 40 minutes. Remove from heat and cool slightly.
  6. Puree soup until smooth using a handheld or countertop blender. Season with remaining 1/4 teaspoon salt.
  7. Garnish each serving with 1 tablespoon chopped candied pistachios.

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