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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Blend the soup: Using a stick blender, carefully blend the soup directly in the saucepan until it is completely smooth and creamy.
- Add cream and season: Pour in the double cream, then blitz briefly again until fully combined. Taste the soup and adjust seasoning if needed.
- 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
