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Splash of Taste – Vegetarian Recipes

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Easy veggie recipes

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Home / Vegetarian

Carrot and parsnip soup

Published February 11, 2022 | Updated December 7, 2022 | By Mandy & Jane

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Creamy 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!

Two bowls of delicious carrot and parsnip soup, with red chili flakes and a loaf of crusty bread.

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.

Ingredients needed for carrot parsnip soup; parsnips, carrots, onion, oil, cumin powder, black pepper, kosher salt, turmeric, vegetable stock, and red chili flakes.

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.
Bowls of freshly made carrot and parsnip soup, with yellow linen and fresh bread.

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.

Process shots; photo one, fry onions with salt, then add cumin powder, turmeric and red chili flakes; photo two, add chopped carrots, add parsnip slices, veggie stock, black pepper, bring to a boil, simmer and then blend.

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.

Delicious parsnip and carrot soup, in bowls with red chili flakes and a loaf of crusty bread.

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.

Delicious homemade carrot and parsnip soup.
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Carrot and parsnip soup

Creamy 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, a perfect lunchtime treat. Perfect for using leftover carrots and parsnips from your Sunday dinner. Quick and easy to make, you need this on your menu! Our easy soup recipe is ready in just 45 minutes!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Calories118
Course: Soup
Cuisine: Best of British
Author: Mandy Applegate | Splash of Taste
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Utensils

1 Large saucepan
1 Stick blender, blender or food processor

Ingredients

  • 1 tbsp Olive oil
  • 1 Onion chopped
  • 1 pinch Salt
  • ½ tsp Red chili flakes plus more for garnish
  • 1 tsp Cumin powder
  • ¼ tsp Turmeric powder
  • 8 oz Carrots peeled and roughly chopped
  • 8 oz Parsnips peeled and roughly chopped
  • Black pepper to taste
  • 5 cups Vegetable stock
  • Salt and black pepper to taste
US Customary – Metric

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 minute
    1 tbsp Olive oil, 1 Onion, 1 pinch Salt, ½ tsp Red chili flakes, 1 tsp Cumin powder, ¼ tsp 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 occasionally
    8 oz Parsnips, 8 oz Carrots, Black pepper, 5 cups Vegetable stock
    Process shots; photo one, fry onions with salt, then add cumin powder, turmeric and red chili flakes; photo two, add chopped carrots, add parsnip slices, veggie stock, black pepper, bring to a boil, simmer and then blend.
  • 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 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

Calories: 118kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 66mg | Potassium: 492mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10524IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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Recipe Rating




Comments

  1. Kechi says

    February 17, 2022 at 9:28 am

    5 stars
    What a beautiful bowl of deliciousness! I love how creamy and hearty it looks. YUM

    Reply
    • Mandy from Splash of Taste says

      February 17, 2022 at 9:37 am

      Thank you so much! It really is a delicious soup!

  2. Danielle says

    February 17, 2022 at 11:40 am

    5 stars
    I absolutely love the combination of carrots and parsnips! The flavors in the soup sound just delicious!

    Reply
    • Mandy from Splash of Taste says

      February 17, 2022 at 12:25 pm

      Thank you! The carrots and parsnips work perfectly together!

  3. Claudia Lamascolo says

    February 17, 2022 at 11:46 am

    5 stars
    This healthy soup is one of the best tasting ever we just loved it and sure warms you up on the cold blustery day!

    Reply
    • Mandy from Splash of Taste says

      February 17, 2022 at 12:25 pm

      We are SO pleased you enjoyed it!

  4. sue says

    February 17, 2022 at 12:23 pm

    5 stars
    I adore parsnips but never used them in soup before, this looks easy and delish!

    Reply
    • Mandy from Splash of Taste says

      February 17, 2022 at 12:25 pm

      Parsnips are lovely in soup – we hope you enjoy it!

  5. Amanda Wren-Grimwood says

    February 17, 2022 at 12:47 pm

    5 stars
    We have seriously stormy weather here so this soup is a perfect cuddle in a bowl . Perfect flavours!

    Reply
    • Mandy from Splash of Taste says

      February 17, 2022 at 2:54 pm

      I like the thought of the soup being a cuddle in a bowl – stay safe!

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