This Carrot and Parsnip Soup is easy to make, and it's perfect for a lunch or light dinner! It's packed with nutrients, and it tastes great too with a natural sweetness coming from both the parsnips and carrots.
This carrot and parsnip soup is nourishing and satisfying! Made with just a few simple ingredients, it's not only tasty, but it's healthy and delicious.
Parsnips are root vegetables that look like white carrots. They have a slightly sweeter taste than carrots and are often used in soups and stews. They taste even better when paired with carrots, like in this soup!
This soup recipe is very simple and easy to follow! You'll cook the parsnips and carrots in a pan, add spices and broth, then simmer until fork tender. Blend up until smooth and velvety and you've got yourself a delicious soup!
Serve it with Air Fryer Croutons, and one of these tasty Vegan Sandwiches or one of these Healthy Salad Recipes.
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Why You'll Love This Recipe
This carrot and parsnip soup is hearty and comforting.
It's easy to follow and to whip up on a busy weeknight.
Packed with nutrients, this soup contains vitamins A, C, and K.
This soup is naturally sweetened by carrots and parsnips, so kids love it too!
Ingredients
- Vegetable Oil - Used to saute the vegetables in the pan including the carrots, parsnips, garlic, and onion.
- Onion & Garlic - Adds a bold allium flavor to the dish that pairs well with the sweetness.
- Carrots & Parsnips - Used to create the bulk of the soup, these naturally sweet root vegetables are creamy and smooth when cooked and blended.
- Spices - You'll need a mix of dried turmeric, cumin, ginger, and freshly ground black pepper to properly flavor the soup.
- Vegetable Stock - Used to thin out the soup while adding additional nutrients and flavor.
- Water - A splash of water when cooking the carrots and parsnips helps keep them from sticking to the pan.
- Garnish - A swirl of yogurt or cream and a sprinkling of freshly chopped parsley make the perfect topping to this sweet soup.
Please see the recipe card below for quantities.
Instructions
Wondering how to make this Carrot and Parsnip Soup recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Saute the onions: Heat the oil in a large pot over medium heat until shimmery. Then add the onions and cook for 5-7 minutes, stirring often, until soft.
Saute the carrots and parsnips: Stir in the carrots and parsnips and cook for 5 minutes, stirring often. You may need to add a splash of water every now and again to keep them from sticking. Stir in the garlic, turmeric, cumin, ginger, and pepper and cook for a further minute.
Simmer the soup: Add the vegetable stock and water, stir well and bring to a boil. Reduce the heat and simmer, covered with the lid, for 15 minutes or until the parsnips and carrots are cooked through and fork-tender.
Blend the soup: Blend the soup in a blender or with a handheld immersion blender until smooth and creamy. If the soup is too thick, add a little water to thin.
Garnish and serve: Serve warm divided into bowls. If desired, swirl in a little yogurt or cream and sprinkle with chopped parsley. Enjoy!
Top tips
When preparing the parsnips and carrots, be sure to peel beforehand as the skin can be tough and bitter.
Chop all of the vegetables roughly the same size for even cooking.
If you don't have all of the spices on hand, you can substitute with a teaspoon or two of curry powder.
This soup can be served chunky rather than blended if preferred. Simply cook the vegetables until tender then add the broth and seasonings.
If using a blender to puree, be very careful as the hot soup can easily splash and burn. Start on a low setting then increase as needed.
Variations
Instead of using both carrots and parsnips, you can use just carrots or make Roasted Parsnip Soup.
Add additional vegetables such as sweet potato, celery, or kale.
Give it some heat by swirling in a small amount of Chili Garlic Oil.
For a heartier soup, add in some cooked rice, quinoa, or lentils.
Storage
Storing: Store cooled leftovers in an airtight container in the fridge for up to five days.
Reheating: Reheat on the stove over low heat until warmed through. You may need to add a splash of water or broth to thin as it will thicken slightly upon cooling.
Freezing: This soup freezes well for up to three months if stored in an airtight container or freezer-safe bag. Let thaw overnight in the fridge before reheating.
FAQs
Parsnips have a sweet, nutty flavor that is similar to carrots. When cooked, they become tender and can be mashed or pureed like potatoes.
Yes, it's best to peel parsnips before adding them to soup as the skin can be tough and bitter.
If you don't have all of the spices on hand, you can substitute with a teaspoon or two of curry powder.
More Parsnip Recipes
If you have more parsnips to use up, be sure to try these recipes!
- Air Fryer Parsnips
- Honey Roasted Parsnips
- Parsnip Puree
- Parsnip Loaf Cake
- Lemon, Poppy Seed and Parsnip Muffins
- Roasted Curried Parsnips
- Maple Parsnip Cake with Sweet Potato Frosting
More Carrot Recipes
Don't let your carrots go to waste. If you have more to use up, try these sweet and savory carrot recipes.
- Carrot Muffins with Raisins
- Carrot Oatmeal Breakfast Bars
- What to do with Tops of Carrots
- Carrot Top Chimichurri
- Vichy Carrots (Carottes à la Vichy)
- Easy Roasted Carrot Curry
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📖 Recipe
Carrot and Parsnip Soup
Equipment
- Soup pot with lid
- Blender or immersion blender
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 (500g) carrots peeled and chopped
- 3 (500g) parsnips peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
- 4 cups (1 litre) vegetable stock
- 1 cup (230ml)water
Optional garnish
- Yogurt or cream
- Chopped parsley
Instructions
- Heat the oil in a large pot over a medium heat, then add the onions and cook for 5 minutes, stirring often, until soft.
- Stir in the carrots and parsnips and cook for 5 minutes, stirring often. TIP: Add a splash of water if it starts to stick to the bottom of the pan.
- Stir in the garlic, turmeric, cumin, ginger and pepper and cook for a further minute.
- Add the vegetable stock and water, stir well and bring to the boil. Reduce the heat and simmer, covered with the lid, for 15 minutes or until the parsnips and carrots are cooked through.
- Blend the soup in a blender or with a hand held immersion blender. If the soup is too thick, add a little water to thin.
- Serve warm divided into bowls. If desired, swirl in a little yogurt or cream and sprinkle with chopped parsley.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Beth
I absolutely cannot wait to make this! Carrots and parsnips are two of my favorite vegetables. I pair them together all the time in my pot roasts. I can't wait to try them in this soup.
Gina
This is a lovely winter soup with so much flavor! The combination of parsnips and carrots is a winner.
Tavo
I just finished making the soup for lunch, and it is delicious! Greetings from Italy!