Name: Carrot and parsnip soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Jump to Recipe

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) 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.

Print Pin Recipe

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

Servings

Calories118

Course: Soup

Cuisine: Best of British

Author: Mandy Applegate | Splash of Taste

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
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

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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