Roasted carrot, parsnip and thyme soup from Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites (page 268) by Aimée Wimbush-Bourque

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Notes about this recipe

  • blintz on March 23, 2020

    Great way to use up old wrinkled parsnips and carrots. Added extra ginger and thyme and served with creme fraiche. After it was blended, it was much too thick, so I added water at the end. My version was dark purple, not orange, because I used heritage purple carrots from the winter farmers' market. Final result: odd-looking and delicious!

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