Skip to Content

Carrot-Parsnip Soup With Sunchoke Chips


  • 2 Tbsp olive oil, divided
  • 2 1/2 cups yellow onion, chopped
  • 3 cups parsnips, coarsely chopped
  • 3 cups water
  • 2 1/2 cups carrot, coarsely chopped
  • 24 oz vegetable broth
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup sunchokes, cut into 1/8 inch slices
  • 1 Tbsp chopped fresh chives


Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl and the fried sunchoke chips add a complementary crunch to this soup's smooth texture.

1. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.

2. Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

3. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add sunchoke slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle sunchoke chips and chives over soup.

Adapted from New York Times Cooking

Shop Ingredients