Carrot-Parsnip Soup
3
Points®
Total time: 1 hr 12 min • Prep: 15 min • Cook: 52 min • Serves: 4 • Difficulty: Easy
Ingredients
Unsalted butter
1 Tbsp
Uncooked leeks
1 large, halved lengthwise and sliced, white and light green parts only
Garlic
2 clove(s), finely chopped
Fresh ginger
2 tsp, peeled and minced fresh
Carrots
1 pound(s), cut into 1/2-inch pieces
Uncooked parsnip
1 pound(s), peeled and cut into 1/2-inch pieces
Low sodium vegetable broth
32 fl oz
Star anise
4 gm, 2 pieces
Table salt
1 tsp
Black pepper
¼ tsp
Fat free half and half creamer
½ cup(s)
Fresh parsley
2 Tbsp, chopped fresh flat-leaf
Instructions
1
Melt butter in large saucepan over medium heat. Add leek and cook, covered, stirring occasionally, until softened, about 4 minutes. Add garlic and ginger and cook, stirring constantly, just until fragrant, about 30 seconds.
2
Stir in carrots, parsnips, broth, star anise, salt, and pepper and bring to boil. Reduce heat and simmer, covered, until vegetables are very tender, about 40 minutes. Remove and discard star anise. Stir in half-and-half and let cool 5 minutes. Puree soup in blender in batches.
3
Return soup to saucepan. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes. Ladle soup evenly into 4 bowls and sprinkle with parsley.
4
Per serving: 1 3/4 cups
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