Roasted Carrot and Parsnip Soup

Roasted Carrot and Parsnip Soup

When root vegetables are roasted, the natural sugars caramelize and the parsnips, in particular, develop a lovely nutty flavour.

Serves 6–8

Photography by Nick Tresidder
From issue #30
Sept. 5, 2015
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$15

Subscribe