Passover Caramelized Parsnip-Carrot Soup

My husband, Paul, made this for a Passover dinner in 2009. It was great, however, next time we make it, I would just use 1/2 tbsp brown sugar and 1 tsp pancake syrup as it was a bit too sweet. (Marilyn Sultar’s Note: If you are not making this for Passover, use 1/2 tbsp regular pancake syrup. Passover pancake syrup is much thinner than regular pancake syrup.). Saying all of this, I have to say the soup is a bit tart too, due to the addition of orange rind. Paul also added the orange pulp as we both love the pulp. Made the orange taste come through. Yummy!!! This recipe is a keeper!!! ~Marilyn Sultar MARILYN’S NOTE: Instead of the parsley cream garnish, I put a matzah ball and a sprig of parsley to finish the soup. I am not a cream lover, and this gives me an excuse to make more matzah balls.

Updated at: Thu, 17 Aug 2023 09:50:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories219.7 kcal (11%)

Total Fat9.2 g (13%)

Carbs29.3 g (11%)

Sugars14.3 g (16%)

Protein6.1 g (12%)

Sodium475.7 mg (24%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

SOUP:

2 tbspsmargarine

or butter

0.5onion

sliced

2 clovesfresh garlic

peeled and thinly sliced

12 ozcarrots

pkg, already grated

2 Tbsppancake syrup

kosher for Passover

1 Tbspdark brown sugar

1 tspdried thyme

1navel orange

Zest and juice of

½ tspcoarse sea salt

or kosher salt

6 cupschicken stock

or vegetable stock

PARSLEY-CREAM GARNISH:

1 cupnon-dairy whipping cream

or dairy sour cream

1 cupfresh parsley

for garnish

Instructions

NOTE BY SUSIE FISHBEIN:

Step 1

“Grated carrots is sold in bags in supermarkets in the salad section, usually near the coleslaw mix and bags of shredded purple cabbage. It is a convenience and cuts down on the cooking time. If you don’t have them, use 12 oz of baby carrots or thinly sliced carrots; the soup will just take longer to cook.”

SOUP:

Step 2

Melt the margarine or butter in a large pot over medium heat.

Step 3

Add the onion, garlic, shallots, parsnips, carrots, syrup and brown sugar. Stir to combine.

Step 4

Allow the vegetable mixture to cook and caramelize for 12-15 minutes; until shiny and browned.

Step 5

Stir to keep the grated carrots from burning. Lower the heat, if necessary.

Step 6

Add the thyme, grated orange rind and juice, salt and soup stock.

Step 7

Cover the pot and cook for 10-15 minutes, until the veggies are fork tender.

Step 8

Uncover the pot.

Step 9

With an immersion blender, purée the soup until completely smooth. This can also be done by transferring the soup to a regular blender in batches.

GARNISH:

Step 10

Place the sour cream or non-dairy whipping cream and the parsley into a quart-sized container.

Step 11

With the immersion blender, purée until the mixture becomes light green in color. This can also be done in a food processor fitted with a metal blade, or in batches in a blender.

Step 12

Ladle soup into bowls. Garnish each bowl with a dollop of the parsley cream.