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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Blend the soup: Use a stick blender to puree the soup directly in the saucepan until smooth and creamy.
- Add cream and season: Pour in the double cream and blend again briefly to combine. Taste the soup and adjust seasoning if needed.
- 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
