Carrot & Parsnip Soup Recipe

Introduction

This comforting carrot and parsnip soup is a perfect blend of sweet root vegetables and fragrant herbs, creating a velvety and flavorful dish. It’s easy to make and ideal for warming up on chilly days.

Ingredients

• ½ tbsp olive oil
• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• ½ small bunch thyme, leaves picked
• 3 large carrots, peeled and roughly chopped
• 2 large parsnips, peeled and roughly chopped
• 1 litre vegetable stock
• 100ml double cream
• ¼ bunch parsley, finely chopped (optional)

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onions and celery, frying for about 10 minutes until softened, stirring occasionally. If the mixture begins to stick, add a small splash of water to prevent burning.
2. Step 2: Stir in the crushed garlic, thyme leaves, and ½ tsp black pepper. Cook for 2 minutes to release the flavors.
3. Step 3: Add the chopped carrots, parsnips, and vegetable stock to the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes or until the vegetables are tender, stirring occasionally.
4. Step 4: Use a stick blender to puree the soup until smooth. Pour in the double cream and blend briefly again to combine. Taste and adjust seasoning if needed.
5. Step 5: Ladle the soup into bowls and sprinkle with chopped parsley if desired. Serve warm and enjoy.

Tips & Variations

• For a richer flavor, roast the carrots and parsnips before adding to the soup.
• Use coconut cream instead of double cream for a dairy-free version.
• Add a pinch of nutmeg or ground cumin to enhance the warmth of the soup.
• If you prefer a chunkier texture, blend only half the soup and stir in the remaining pieces.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, this soup tastes just as good reheated. Prepare it a day ahead and simply warm it up before serving.

Can I freeze carrot and parsnip soup?

Absolutely. Let the soup cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Carrot & Parsnip Soup Recipe

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★★★★★

5 from 94 reviews

• Author: Luna
• Total Time: 45 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This smooth and creamy carrot and parsnip soup is a comforting blend of root vegetables simmered in flavorful vegetable stock and enriched with double cream. Perfect as a warming starter or light meal, it combines the sweetness of carrots and parsnips with aromatic herbs and a touch of garlic, creating a hearty and satisfying dish.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 3 large carrots, peeled and roughly chopped
• 2 large parsnips, peeled and roughly chopped
• ½ small bunch thyme, leaves picked
• ¼ bunch parsley, finely chopped (optional)

Liquids and Oils

• ½ tbsp olive oil
• 1 litre vegetable stock
• 100ml double cream

Seasonings

• ½ tsp black pepper

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Instructions

1. Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onions and celery sticks and fry for 10 minutes, stirring occasionally until softened. If the vegetables start to catch onto the pan, add a small splash of water to prevent burning.
2. Add aromatics: Stir in the crushed garlic, picked thyme leaves, and half a teaspoon of black pepper. Cook for an additional 2 minutes to release the fragrant flavors.
3. Simmer the vegetables: Add the roughly chopped carrots, parsnips, and pour in the vegetable stock. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cook for 20 minutes, stirring occasionally, until the vegetables are soft and tender.
4. Blend the soup: Using a stick blender, carefully blend the soup directly in the saucepan until it is completely smooth and creamy.
5. Add cream and season: Pour in the double cream, then blitz briefly again until fully combined. Taste the soup and adjust seasoning if needed.
6. Serve: Ladle the soup into bowls and sprinkle finely chopped parsley on top for a fresh finishing touch, if desired. Serve warm and enjoy.

Notes

• For a dairy-free option, substitute double cream with coconut cream or a plant-based cream alternative.
• If you prefer a thinner consistency, add extra vegetable stock or water when blending.
• The soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
• Feel free to adjust the herbs to taste; rosemary or sage would also complement this soup nicely.
• Serve with crusty bread or a sprinkle of toasted seeds for added texture.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: carrot soup, parsnip soup, creamy vegetable soup, vegetarian soup, healthy soup, root vegetable soup, autumn soup