carrot ginger parsnip soup with crispy shallots, bacon & goat cheese.

long title soup = extra flavor soup!

this recipe is sort of out of my comfort zone in a few ways...but i have enjoyed it so much! 

i never really fancy just a plain ol' bowl of liquidy soup. i always want some sort of texture or something to chew on. enter crispy shallots, bacon crumbles and chives. and goat cheese for extra creamy flavor.

part 2 of dancing a wee bit outside of my comfort zone is using yellow curry powder in this soup! i weirdly don't really enjoy the flavor or smell of indian curries. i can see why people think its warm and flavorful and delicious, but its just not my cup of tea somehow. i want to like it. in the same way i want to like seafood, but i just don't. wahh.

but! i had some sort of soup last fall with just a touch of curry powder in it, and i felt it made sense. it gave the soup a little something extra without being overpoweringly curry-like. and it worked fabulously in this carrot ginger soup. woo! baby steps, y'all.

um, also... i made this soup way back in octoberrrrrr. the original photos i took were in much bigger bowls and it just didn't make sense at all. you'd nevvver eat that amount of soup in one sitting. it just took me ages to get around to getting much shallower bowls. actually, these are plates, haha! but its the perfect serving size for a rich soup like this.

the good news about my procrastination here is that i know that this soup recipe freezes very well and you can thaw it out months later and jazz it up with all the toppings!

the toppings are really where its at for me. the crispy shallots not only make the kitchen smell AmAhhHhhZiNg, but they taste amahzing with the rich carrot parsnip ginger combo. bacon, because...bacon. chives because, greenery. & the goat cheese is definitely key.

so really...don't skip the goat cheese or the crispy shallots.

they're what make this soup worth soupin'!

how beautiful is the soup with the curry powder and cayenne! ooooh that colouuuuur. ^^^

right now i'm on the mend from my 2nd gum grafts surgery, cuz i'm a g-ma at heart and i prefer walnuts in my brownies and i've always truly loved werther's originals, raisins, and grape nuts. see also: genetics & having had braces a long time and stuff. anyhoo, dental surgeries ain't the most fun.

and this soup has really saved me the last couple days. i can only have verrrrry soft foods for a little while, and apple sauce gets old v v fast. i've been having some of this soup with my go-to goat cheese buy, the TJ's goat cheese trio! specifically, the garlic & herb goat cheese. i heat up some soup in a pan and melt some of the garlic herb goat cheese and stir it in.  i can't have any crunchy delicious toppings right now, but i've been seriously delighted in the deliciousness that is the garlic herb goat cheese + carrot ginger parsnip soup. i think its a lot of sage in the TJ's herby goat cheese, and it REEEEALLY hits the spot. so much flavor. i don't even know who i am getting so freaking excited about soup. 

Carrot, Ginger, & Parsnip Soup with Crispy Shallots, Bacon & Goat Cheese

Time: 45 minutes (Roasting can be done in advance to save time)

Yields about 6 cups of soup


For the Soup-

  • 1.5 pounds organic carrots, washed and peeled (about 8 medium/large carrots)
  • 2 medium parsnips, washed and peeled
  • 1 cup vegetable broth
  • 2 TB. olive oil
  • 1 cup 2% milk, or plain milk alternative
  • 4 cups water
  • 1 TB. white vinegar
  • 1 1/2 tsp. salt
  • 4" knob of ginger (about 1/3 cup chopped), peeled and chopped, + extra for zesting
  • 1 large garlic clove
  • 1/2 tsp. yellow curry powder
  • 1/4 tsp. cayenne pepper
  • chopped chives, for topping

For Crispy Shallots:

  • 1 shallot clove, sliced into rings
  • 1 TB. olive oil
  • 2 TB. flour + pinch of black pepper


  • 4-6 slices of bacon, cooked and chopped into bits

Goat Cheese drizzle:

  • 4 TB. goat cheese
  • 2 TB. olive oil
  • 4 TB. water
  • OR: heat the amount of soup you want to serve and melt/stir in your desired amount of goat cheese


For Soup:

Preheat oven to 425 degrees F. Wash, peel, and halve the carrots and parsnips. Line a baking sheet with tin foil and a drizzle of olive oil. Spread the carrots and parsnips around the pan. Add another light drizzle of olive oil over the top and season with salt.

Roast the carrots & parsnips for 30 minutes, removing from the oven and flipping them over half way through the roast.  Let them cool about 5 minutes before adding to the food processor.

***While veggies are roasting, cook & chop the bacon, and make the crispy shallots.

Place slightly cooled roasted carrots and parsnips in a large food processor. Add vegetable broth, olive oil, milk, and half the amount of water (2 cups). Run food processor on high speed until the veggies become smooth.

Add vinegar, salt, chopped ginger, garlic clove, curry powder, and cayenne. Run food processor until everything looks smooth and incorporated.

The food processor will be very full at this point. Transfer the soup to a large pan or stock pot on medium/low heat. Add the other 2 cups of water and stir well. 

***For Crispy Shallots:

Heat a small pan to medium/low heat with a TB of olive oil. Peel the exterior off the shallot and discard. Slice the shallot into 1/8 inch thick rings. Add 2 TB of flour and some cracked black pepper to a small bowl. While the shallots are still freshly chopped and wet, coat the rings in the flour/pepper mixture. Add the rings to the heated olive oil. Let them crisp on one side for about 2-3 minutes, then carefully flip to the other side to crisp. They are done when they are browned. Be careful to not let them blacken. Remove from the pan with a fork and let them drain on a paper towel. 

For best results, add a hearty drizzle of goat cheese to the bottom of the soup bowl. Spoon the desired amount of hot carrot soup into the bowl. Top with plenty of goat cheese drizzle, bacon crumbles, crispy shallot rings, and fresh chives. Enjoy!




chicken pot pie potato chowder & rosemary drop biscuits.

boy howdy. welcome welcome, cozy fall meals.

i am in lurrrve with chicken pot pie. i reallllyy lurrve the goop inside a chicken pot pie. so i figured out a way to essentially eat the innards of a chicken pot pie without feeling like complete dooky about it. 

this is basically a hearty beef & potato stew, hold the beef. but i like to look at it as chicken pot pie chowder, cuz that's how i roll. 

the base of this chowder is made up of a little mashed potato, lots o onion, and chicken broth. add some chicken, peas & carrots, and some more chunky potatoes, and you've got yourself a decently healthy and hearty meal. 

nowww ya know i'm all aboot the texture. so i had to make some simple biscuits to go on the side. throw some fresh rosemary in there and this whole combination is FA BO LO US. holla back, young'n. woo woo.

lemme just tell yaaa, a little bit of butter and flour and rosemary and some other stuff baking in the oven is just... ta die for. instant cozy home. hmmmm i wonder if it would be the opposite of wise to just throw some sprigs of rosemary in the oven and let em smell up the joint. sounds like a dry brush fiyah hazard waiting to happen come to think of it..

i've got a bone to pick with grocery stores and their frozen crinkle carrot selection. i would've ideally used crinkle carrots here, because i love them!! but they are weirdly hard to find! what gives?! howeverrr, these peas & carrots come in the same bag, so ya win some ya lose some.

ok so this is mostly all the things you'll need for this chow chow. not too shabby, eh? make sure you keep half of the potato a bit firm and less cooked, for the stewy chunks. they're necessary. 

also, peas & carrots sure are cute. 

"from that day on we was always together - jenny and me was like peas and carrots."  got forrest gump on the brain because i just realized today that maybe i want to be him for halloweener. running-across-the-country version forrest with straggly hair, cool hat, nikes and smiley face tee. HAHAAA i just now realized that running-across-the-country forrest is basically my spirit animal/style icon. minus all that pesky running. 

this meal comes together fairly quickly once you have your tater and chicken cooked, and veggies chopped and ready. in fact, you can totally cook the chicken and potatoes in advance. like a day in advance. same with the biscuit dough! be sure to keep the dough chilled til just before you bake. you don't want the butter to get all melty. 

and theeere you have it! a super cozy, hearty, healthy-ish, comforting dish. that rhymes. 

Chicken Pot Pie Potato Chowder & Rosemary Drop Biscuits

Chowder Serves 4 // Makes 12 Biscuits

Total Time: 1 hour


Rosemary Drop Biscuits-

  • 1 1/3 cup all-purpose flour
  • 2 TB granulated sugar
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 6 TB unsalted butter (slightly cold)
  • 1/3 cup milk
  • 1 TB fresh rosemary, finely chopped

Pot Pie Potato Chowder-

  • 1 large russet potato, peeled and cut in half (reserve 3/4 cup of the boiled potato water)
  • 2 TB olive oil
  • 2 TB milk
  • 1 cup cooked & cubed chicken (I used 1 medium chicken breast)
  • 2 TB unsalted butter
  • 3/4 cup finely chopped yellow onion
  • 1/4 cup flour
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1 1/2 cups chicken broth
  • 1 1/2 cups mixed peas & carrots, thawed if frozen


To make the rosemary biscuits, preheat oven to 350 degrees F. Lightly spray and flour a baking sheet. Combine all dry ingredients in a bowl. Cube the butter and cut through the dry ingredients with a fork until crumbly. Use your hands to incorporate the butter into the flour mixture. Add the milk and mix gently until a dough forms. Add either a TB of flour or a TB of milk if dough is too sticky or dry. Lastly, add the chopped rosemary and mix gently. 

Drop golfball sized spoonfuls of dough onto the baking sheet. Bake for 22 minutes or until bottoms of biscuits are golden brown. I suggest putting the biscuits in the oven just as you start to prepare the chowder on the stove.

To make the potato chowder, peel and cut the potato in half (as shown in photos above). Bring a pot of water to a boil. Boil the potato in water, removing one half after 10 minutes, and the other half after 20 minutes. Allow the lesser cooked half to cool slightly, cut into cubes and set aside. Place the well boiled half of potato in a bowl with olive oil, milk, and salt and roughly mash with a potato masher or fork. Set aside.

Cook the chicken as desired. I usually cook a chicken breast on medium/low heat in olive oil for about 4 minutes per side, lightly seasoning each side with salt, pepper, and/or garlic powder. Cut the chicken into cubes.

In a large pot, melt butter on low heat. Add flour and chopped onion, stirring with a spoon. Add 3/4 cup of the reserved potato water from the boiled potato and stir until a thick roux forms. Add chicken broth and black pepper and increase heat to medium/high, stirring frequently, until the mixture begins to boil (about 5 minutes).

Add the mashed potato, cubed chicken, peas & carrots, and slowly add the salt (different chicken broths can be more or less salty so beware of how much salt you add in addition). Simmer on medium/low for 5 more minutes. Lastly, add the cubed potato chunks and gently mix. 

Serve immediately with freshly baked rosemary drop biscuits! I plopped the biscuit right smack into the chowder. You should, too, yessiree Bob.