Carrot and Parsnip Soup Recipe

Introduction

This carrot and parsnip soup is a comforting and creamy dish perfect for chilly days. With a blend of sweet root vegetables and fragrant herbs, it offers a smooth, flavorful experience that’s easy to make and sure to please the whole family.

Ingredients

• ½ tbsp olive oil
• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• ½ small bunch thyme, leaves picked
• 3 large carrots, peeled and roughly chopped
• 2 large parsnips, peeled and roughly chopped
• 1 litre vegetable stock
• 100ml double cream
• ¼ bunch parsley, finely chopped (optional)

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and celery, frying for about 10 minutes until softened. Stir occasionally, and if the vegetables begin to catch, add a small splash of water to prevent burning.
2. Step 2: Add the crushed garlic, thyme leaves, and ½ teaspoon of black pepper to the pan. Cook for 2 more minutes to release the flavors.
3. Step 3: Stir in the chopped carrots and parsnips, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, or until the vegetables are tender. Stir occasionally to avoid sticking.
4. Step 4: Use a stick blender to puree the soup until smooth. Stir in the double cream and blend again briefly until fully combined. Taste and adjust the seasoning if needed.
5. Step 5: Ladle the soup into bowls and garnish with a sprinkle of chopped parsley if desired. Serve warm and enjoy.

Tips & Variations

• For a dairy-free version, substitute the double cream with coconut milk or a plant-based cream alternative.
• Add a pinch of ground nutmeg or smoked paprika for a subtle twist in flavor.
• If you prefer a chunkier texture, blend only half the soup and leave the rest with soft vegetable pieces.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally until heated through. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock can be used if you don’t require a vegetarian option. It will add a richer flavor to the soup.

How can I make the soup thicker?

To thicken the soup, simmer it uncovered for a little longer to reduce the liquid, or add a peeled, chopped potato with the vegetables while cooking.

Carrot and Parsnip Soup Recipe

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★★★★★

4.7 from 55 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and creamy Carrot & Parsnip Soup made with sautéed onions, celery, garlic, and fresh thyme, blended smooth and enriched with double cream. Perfect for a cozy meal, this soup combines the natural sweetness of root vegetables with a silky texture and subtle herbaceous notes.

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Ingredients

Scale 1x2x3x

Soup Base

• ½ tbsp olive oil
• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• ½ small bunch thyme, leaves picked
• ½ tsp black pepper

Vegetables

• 3 large carrots, peeled and roughly chopped
• 2 large parsnips, peeled and roughly chopped

Liquids & Garnish

• 1 litre vegetable stock
• 100ml double cream
• ¼ bunch parsley, finely chopped (optional)

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Instructions

1. Sauté vegetables: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onions and celery and cook for about 10 minutes, stirring occasionally until softened and translucent. If the vegetables begin to stick to the bottom, add a small splash of water to prevent burning.
2. Add aromatics: Stir in the crushed garlic, thyme leaves, and ½ teaspoon of black pepper. Cook the mixture for an additional 2 minutes to release the flavors of the herbs and garlic.
3. Cook root vegetables: Add the roughly chopped carrots and parsnips to the saucepan along with the vegetable stock. Bring everything to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20 minutes, until the carrots and parsnips are tender, stirring occasionally.
4. Blend the soup: Use a stick blender to puree the soup directly in the saucepan until smooth and creamy.
5. Add cream and season: Pour in the double cream and blend again briefly to combine. Taste the soup and adjust seasoning if needed.
6. Serve: Ladle the soup into bowls and garnish with finely chopped parsley if desired. Serve warm for a delicious and comforting meal.

Notes

• For a vegan option, substitute the double cream with coconut cream or a plant-based cream alternative.
• If the soup is too thick after blending, add a little more vegetable stock or water to reach your preferred consistency.
• Fresh thyme can be replaced with dried thyme but reduce the quantity to about 1 teaspoon.
• To prepare in advance, store the soup in the refrigerator for up to 3 days or freeze for up to 1 month.
• For extra flavor, you can roast the carrots and parsnips before adding them to the soup.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: carrot soup, parsnip soup, creamy vegetable soup, healthy soup, vegetarian soup, root vegetable soup