Carrot and parsnip soup
Add Preferred SourceCreamy carrot and parsnip soup, slightly sweet flavors with a hint of cumin and a sprinkling of spice, add a slice of crusty bread, and you’ve got a hearty soup, perfect lunchtime treat. Quick and easy to make, you need this on your menu!
Why you’ll love this easy soup recipe
- In just 30 minutes, you’ll be eating it.
- It stores well and can be frozen.
- Parsnip and carrot soup is 100% vegetarian and vegan.
Do you need to peel parsnips to make soup?
It’s not crucial to peel parsnips if you are making soup, you just need to ensure that they are scrubbed clean and top and tail them.
Got leftover carrots and parsnips from Sunday dinner? This is a great way to use them up!
How do you store it?
Our carrot and parsnip soup stores very well.
It lasts up to 3 days when stored in an airtight container in the fridge and for up to 3 months in the freezer.
This makes it perfect for batch cooking, so make a double batch, one to eat and one for the freezer, so you always have a portion when you fancy it.
Recipe notes and expert tips
- Choose your stock wisely
Use a good quality vegetable stock or better still, make your own! - Like really chunky soup?
Don’t blend it at all. - Soup too thick?
Add a little more vegetable stock until you get your preferred consistency. - Additional garnish
Sprinkle parsnip chips on top for a crunchy flavorsome texture, or roughly chopped fresh coriander (cilantro). - Storing your soup
Store in an airtight container in the fridge for up to 3 days and freeze for up to 3 months. - Got leftover parsnips or carrots?
- Try making roast parsnips, creamy parsnip soup, parsnip puree, honey roasted carrots, or carrot and swede mash.
More delicious vegetarian soup recipes to try
If you’ve loved our carrot and parsnip soup recipe, then you should check out these tasty soup recipes; mushroom soup, sweet potato soup, mulligatawny soup, parsnip soup, minestrone soup (just be sure to use vegetarian Parmesan cheese), vegetable barley soup, and beetroot soup.
How to make carrot and parsnip soup with step-by-step instructions
It’s easy to make our carrot and parsnip soup recipe if you follow our simple instructions
Add oil to a large saucepan and heat over medium heat, then gently fry your onion until it’s soft and translucent, adding a pinch of salt, approximately 5 minutes.
Now, add red chili flakes, cumin powder, turmeric powder, and fry for a further minute.
Next, add chopped parsnips, carrots, black pepper, and vegetable stock, bring to the boil, and then reduce the heat and simmer for approximately 25 minutes, until the carrots and parsnips are cooked and tender, stirring occasionally.
For a smooth carrot and parsnip soup
Using either a stick blender, blender, or food processor, blend your soup until it’s the right consistency for you.
For a chunky carrot and parsnip soup
Separate two-thirds of your ingredients and using a stick blender, blender, or food processor, blend into a puree, and then pour the pureed carrot mixture back into the pan and stir to combine.
Taste and season with salt and black pepper, if you feel it needs it, then you can add a splash of apple cider vinegar or lemon juice.
Serve immediately in bowls with a sprinkling of red chili flakes.
We hope you love making and eating our carrot and parsnip soup recipe and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you may have.
Equipment
- 1 Large saucepan
- 1 Stick blender, blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 pinch salt
- ½ teaspoon red chili flakes plus more for garnish
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 8 ounces carrots peeled and roughly chopped
- 8 ounces parsnips peeled and roughly chopped
- Black pepper to taste
- 5 cups vegetable stock
- Salt and black pepper to taste
Instructions
- Add oil to a large saucepan and heat over medium heat, then gently fry your onion until soft and translucent, adding a pinch of salt, approximately 5 minutes. Now, add red chili flakes, cumin powder, turmeric powder, and fry for a further minute1 tablespoon olive oil, 1 onion, 1 pinch salt, ½ teaspoon red chili flakes, 1 teaspoon cumin powder, ¼ teaspoon turmeric powder
- Next, add chopped carrots, parsnips, black pepper, and vegetable stock, bring to the boil, and then reduce the heat and simmer for approximately 25 minutes, until the carrots and parsnips are cooked and tender, stirring occasionally8 ounces parsnips, 8 ounces carrots, Black pepper, 5 cups vegetable stock
- For a smooth carrot and parsnip soupUsing either a stick blender, blender, or food processor, blend your soup until it’s the right consistency for you
- For a chunky carrot and parsnip soupSeparate two-thirds of your ingredients and using a stick blender, blender, or food processor, blend into a puree, and then pour the pureed mixture back into the pan and stir to combine
- Taste and season with salt and black pepper. Serve immediately in bowls with a sprinkling of red chili flakes. Enjoy your soup!Salt and black pepper
Notes
- Choose your stock wisely
Use a good quality vegetable stock or better still, make your own! - Like really chunky soup?
Don’t blend it at all. - Soup too thick?
Add a little more vegetable stock until you get your preferred consistency. - Additional garnish
Sprinkle parsnip chips on top for a crunchy flavorsome texture, or roughly chopped fresh coriander (cilantro). - Storing your soup
Store in an airtight container in the fridge for up to 3 days and freeze for up to 3 months. - Got leftover parsnips or carrots?
- Try making roast parsnips, creamy parsnip soup, parsnip puree, honey roasted carrots, or carrot and swede mash.
Nutrition
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Parsnips are lovely in soup – we hope you enjoy it!