Carrot and Parsnip Soup with Brown Butter and Sage Walnuts

Here is “Carrot and Parsnip Soup with Brown Butter and Sage Walnuts” recipe with a simple twist, subbing parsnip for part of carrots, I feel like I achieved some great results.

Parsnip look like carrots and taste similar to carrots but have a slightly different woody, roasted flavor and notes similar to parsley. When you combine the two in a pureed soup, you may not even notice the parsnips at first. However, after a couple bites you’ll start to pick up on the roasted and herb components that make it complex without any extra work. Y-A-Y. ?

I topped this soup off with walnuts and sage browned in a bit of butter to add some texture and richness. It also round out the meal to something more complete which I appreciate because who has time to make two dishes for a single dinner?

Ok, emoji’s are just too much fun but am I overdoing it? Let me know! I hope your week is full of soup and brownies and soup and brownies (like mine was). Just try to eat a little more soup then brownies.

Carrot Soup with Brown Butter and Sage Walnuts Recipe

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Author: Nicola

Recipe type: Soup

Serves: 4

Ingredients

• 2 tablespoons butter or olive oil
• 1 onion, diced
• 1.5 lbs mixed carrots and parsnip (approximately 50/50 mix), chopped
• 1 quart broth
• ½ cup (1 stick) unsalted butter
• ½ cup walnuts

Instructions

1. Heat butter or oil over medium heat in a pan with high sides or a Dutch oven. Add the onion and cook until softened, 3-5 minutes.
2. Add the carrots and parsnips and cook until tender, about 30 minutes. Transfer to a blender and puree until smooth.
3. For the topping, add butter to a skillet and melt over medium heat. Add the sage and walnuts and cook until the walnuts are toasted, about 3 minutes. Remove from heat and spoon over the soup to serve.