Carrot and Parsnip Soup

Name: Carrot and Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large carrots, peeled and chopped; 2 large parsnips, peeled and chopped; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups vegetable broth; 2 tablespoons olive oil; 1 teaspoon ground cumin; Salt and pepper to taste; 1/2 cup cream or coconut milk (optional)

Highlighted under: Healthy & Light

Cooking has always been a way for me to connect with the seasons, and this Carrot and Parsnip Soup is no exception. The vibrant colors and comforting flavors of this dish make it a go-to for chilly days. I love how simple ingredients can transform into a warm bowl of goodness that's both nutritious and satisfying. With just a handful of spices and fresh vegetables, I can create a creamy, aromatic soup that brings a sense of warmth to any table. It's a recipe I find myself returning to time and again.

Created by

Emily

Last updated on 2026-01-30T05:01:30.391Z

When I first decided to make Carrot and Parsnip Soup, I was skeptical that such simple flavors could create something extraordinary. But after roasting the vegetables to enhance their natural sweetness, I was pleasantly surprised by the rich, caramelized taste that emerged. I blended everything into a velvety soup that was both comforting and nourishing.

One tip I discovered is to finish the soup with a dollop of sour cream or yogurt; it adds a lovely tang that balances the sweetness of the carrots and parsnips beautifully. This subtle touch elevates the dish, making it perfect for entertaining.

Why You Will Love This Recipe
Earthy sweetness from the carrots and parsnips
Creamy texture that warms the soul
Perfect for meal prep or cozy dinners

The Role of Vegetables

Carrots and parsnips are the stars of this soup, contributing their earthy sweetness and vibrant color. Carrots provide natural sweetness, while parsnips add a unique, nutty flavor that deepens as they cook. Using fresh vegetables ensures the best flavor, so opt for firm, unblemished ones. When chopping, aim for uniform pieces to ensure even cooking throughout the soup, which will soften beautifully while simmering.

Onions and garlic are essential aromatics that build the flavor base for the soup. Sautéing the onion until it's translucent releases natural sugars, enhancing the overall taste. Adding garlic at this stage infuses the oil with its rich aroma. Be careful not to overcook the garlic, as it can become bitter if browned. This careful attention to the vegetables' preparation truly sets the stage for a flavor-packed soup.

Achieving the Perfect Texture

The blending step is crucial for achieving the desired creamy consistency. If you prefer a smooth soup, an immersion blender is your best bet, allowing for easy control without transferring hot liquid to a blender. Blend until glossy and uniform, taking care to avoid any bits of unblended vegetables. If you enjoy texture in your soup, blend only a portion and mix it back in for a delightful contrast between smooth and chunky.

For a truly velvety finish, consider using coconut milk instead of cream. Coconut milk not only adds richness but also an exotic touch that pairs well with the spices in this soup. If using cream, add it at the end to prevent curdling; heat it gently on low. Either choice enhances the soup's comforting qualities, creating a satisfying experience with every spoonful.

Ingredients

For the soup

4 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
1/2 cup cream or coconut milk (optional)

Gather all ingredients to ensure a smooth cooking process.

Instructions

Prepare the vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, salt, and pepper, and cook for 1 minute until fragrant.

Add the carrots and parsnips

Add the chopped carrots and parsnips to the pot. Sauté for another 5 minutes, stirring occasionally to coat the vegetables in the aromatic mixture.

Simmer the soup

Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and let it simmer for about 20 minutes, or until the vegetables are tender.

Blend the soup

Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half and leave the rest as is.

Finish and serve

Stir in the cream or coconut milk, if using, and adjust seasoning. Serve hot, garnished with fresh herbs or a swirl of yogurt.

Enjoy this heartwarming soup with crusty bread or a light salad.

Pro Tips

For added depth of flavor, try roasting the carrots and parsnips in the oven before blending them into the soup.

Storage and Reheating Tips

This Carrot and Parsnip Soup is an excellent candidate for meal prep! It can be stored in an airtight container in the refrigerator for up to five days. When you're ready to enjoy it, simply reheat over medium heat until hot throughout, stirring occasionally to prevent sticking. If the soup thickens too much after storage, add a splash of vegetable broth or water to reach your preferred consistency.

For longer-term storage, consider freezing the soup in single-serving portions. Use freezer-safe containers or resealable bags, leaving some space for expansion as it freezes. To reheat from frozen, transfer it to the refrigerator the night before for a thorough thaw or use the stovetop on low heat for a quicker method. Just remember to stir often to heat evenly!

Delicious Variations

Feel free to get creative with spices! Besides cumin, adding a pinch of nutmeg or a dash of cayenne pepper can elevate the flavor profile significantly. Nutmeg adds warmth that complements the sweetness, while cayenne introduces a gentle heat without overpowering the dish. You could also try a sprinkle of smoked paprika for a subtle smoky flavor that enhances the root vegetables beautifully.

Adding other vegetables can be a fun way to switch up this soup depending on what's in season. Sweet potatoes or butternut squash blend nicely with the carrots and parsnips, contributing additional creaminess and flavor. Simply adjust the cooking time slightly, as sweet potatoes may require a few extra minutes to become tender. This serves as a wonderful base recipe that can adapt to your pantry's offerings!

Questions About Recipes

→ Can I freeze the soup?

Yes, this soup freezes well! Just store it in an airtight container for up to 3 months.

→ What can I substitute for cream?

You can use coconut milk or cashew cream for a dairy-free option.

→ Is it possible to make this soup in a slow cooker?

Absolutely! Just add all ingredients to your slow cooker and cook on low for 6-8 hours, then blend.

→ Can I add other vegetables?

Yes! Feel free to experiment with other root vegetables, like sweet potatoes or squash.