Carrot Parsnip Puree


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This colorful puree makes a thick soup with interesting spices like thyme, allspice and brown sugar.

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  • 1 14 1/2 oz. can chicken broth
  • 2 lb. carrots, cut into chunks
  • 2 lb. parsnips, cut into chunks
  • 2 Tbs. margarine
  • 1 Tbs. brown sugar
  • 1 tsp. thyme
  • 1/2 tsp. salt
  • 1/4 tsp. allspice
  • 2 scallions, thinly sliced

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In pot combine broth and carrots, parsnips and 1 3/4 C. water, bring to a boil. Reduce heat, cook until vegetables are tender. Drain, reserving liquid. In blender puree vegetables with 1/4 C. reserved liquid until smooth. Return to pot, stir in 2 Tbs. butter with remaining ingredients until butter melts. Stir in scallions just before serving.

Yield: 12 servings

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