Lunche for 4

Carrot Parsnip Soup

Name: Carrot Parsnip Soup
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp extra virgin olive oil; 1 cup onions; 1/2 cup celery; 2 cups carrots; 2 cups parsnips; 4 cups veggie broth; 2 tsp paprika; 1 tsp garlic powder; 1/2 tsp chili powder; salt and ground black pepper; chives (optional)

$5.56for 435 minServes 4

Carrots, parsnips, celery, and onion simmer with spices and broth before blending into a smooth soup.

Carrot Parsnip Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.40Typical price
	Celery, a little$2.29 each typical	a little	$0.29Typical price
	Carrots, 0.55 lb$1.09/lb typical	0.55 lb	$0.61Typical price
	Radishes, 0.65 lb$1.99/lb typical	0.65 lb	$1.24Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Mint, a little$1.99 each typical	a little	$0.25Typical price
Total for the servings shown		$5.56

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

35 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Lunches Back to school Cold-weather comfort Winter

Typical price

$1.39 per serving$5.56 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp extra virgin olive oil
1 cup onions
1/2 cup celery
2 cups carrots
2 cups parsnips
4 cups veggie broth
2 tsp paprika
1 tsp garlic powder
1/2 tsp chili powder
salt and ground black pepper
chives (optional)

Steps

Heat the olive oil in a large pot over medium heat.
Add the onion and celery, and cook for 4 minutes.
Stir in the carrots, parsnips, paprika, garlic powder, and chili powder.
Pour in the broth, bring it to a boil, then simmer for 20 minutes, until the vegetables are tender.
Blend the soup until smooth, then season with salt and black pepper.
Stir in the chives before serving, if using.