Roasted Carrot and Chestnut Soup with Parsley Cream

Passing this soup through a chinois produces a velvety texture. For a more rustic version, simply process the soup using a blender until coarsely chopped.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Roasted Carrot and Chestnut Soup with Parsley Cream
Review 1 for Roasted Carrot and Chestnut Soup with Parsley Cream
5 out of 5
5 out of 5
busymom4
DFW Texas
November 21, 2013
Ability level:Advanced
Would You Recommend? Yes
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Add to your fall soup recipe collection!
November 21, 2013
This soup will be a new fall favorite! Next time, however, I will not add the parsley to the whip cream and will only garnish the soup with a sprig as pictured. I used vacuumed packed roasted chestnuts. I also added a splash of heavy cream for richness. Easy and impressive!
Review 2 for Roasted Carrot and Chestnut Soup with Parsley Cream
5 out of 5
5 out of 5
Caron001
November 21, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Have been making this soup for years!
November 21, 2012
I found this recipe in a WS catalogue years ago and have been making it ever since. I have had people beg me for the recipe. The roasting of the carrots and the chestnuts (used for thickener) make this a divine winter soup. I also use garam masala instead of the allspice.
Pros: Easy, Healthy, Impressive, Will Make Again
Review 3 for Roasted Carrot and Chestnut Soup with Parsley Cream
5 out of 5
5 out of 5
ChefRoxi
,Las Vegas
,NV
October 14, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
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Yummy - Great flavor
October 14, 2012
This soup is amazing! Very light (almost fluffy though that is a really work to describe it) and warm tasting. The spices were great. Loved it! It works well to use creme fraiche instead of the other cream. Enjoy!
Pros: Healthy, Will Make Again