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You are here: Home / Recipes / Recipes by Course / Soup Recipes / Easy Carrot and Parsnip Soup

Easy Carrot and Parsnip Soup

Published on January 6, 2022 by Helen Best-Shaw Leave a Comment
Last Updated on February 25, 2022

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Delicious golden carrot and parsnip soup, garnished and ready to serve.

This effortless recipe for parsnip and carrot soup produces a delicious warming dish with a glorious golden glow to warm you on a cold day. As nutritious as it is tasty, this recipe is perfect for batch cooking and freezing.

An inviting bowl of golden parsnip and carrot soup, garnished with fresh parsley

Everything You Need To Know

  • Parsnip and carrot soup
  • Why make carrot and parsnip soup
  • Parsnip and carrot soup ingredients
  • How to Make Carrot and Parsnip Soup – Step by Step
  • Serving Suggestion
  • Variations
  • Storage and freezing
  • Hints and Tips
  • FAQs
  • More Delicious Soup Recipes
  • Easy parsnip and carrot soup
    • Ingredients
    • Instructions
    • Notes

Parsnip and carrot soup

Homemade soup is a delight. Perfect for winter lunches, it is so quick and easy to make. It is ideal for work or packed lunches, as all you need to do is to fill a flask or heat it in the microwave for a warming, satisfying meal.

Beyond preparing the vegetables, this soup needs barely any hands on time. It can be made ahead and needs very little equipment aside from a pan and a stick blender.

This carrot and parsnip soup recipe is very adaptable. You can use the base recipe to make a creamy carrot and parsnip soup, a spicy parsnip and carrot soup or ginger and carrot soup.

I usually cook for two, but will make 6 portions of this soup at a time, making 3 easy lunches with very little work.

Why make carrot and parsnip soup

  • It is seriously quick and easy – we all love a fuss free effortless soup!
  • It is delicious and the glorious colour is a feast for the eyes too.
  • This carrot and parsnip soup recipe is packed with vegetables, all counting towards your five a day and your extra veg!
  • Carrots are full of beta-carotene, the compound that is converted to vitamin A (retinoids) in the body. These nutrients are essential to good eye and skin health, as well as supporting the immune system.
  • It is frugal. Carrots, parsnips, onions and celery are probably the cheapest vegetables you can buy, and they all last for ages in your salad crisper. Using seasonal local ingredients means this recipe is not just good home economy but good for the planet too!
  • Parsnip and carrot soup is ideal for batch cooking and can be frozen. One batch of this recipe makes 6 portions, so that’s lunch for two for 3 days.
  • It is adaptable. Make it spicy, creamy or add ginger. Swap some of the carrots for parsnips, or the other way round. Anything goes!

Parsnip and carrot soup ingredients

Ingredients for carrot and parsnip soup: parsnips, carrots, celery, onion and garlic, spices, stock
  • Carrots – About 500 g. This will be 4 large ones or a good handful of small carrots.
  • Parsnips – About the same as the carrots
  • Celery – Two sticks. If you are allergic, use a leek instead or just leave it out.
  • Onion & Garlic
  • Stock or Broth
  • Spices – Just a dab of turmeric and smoked paprika. You don’t have to use them, but I find they make a big difference without actually making the soup taste spicy.
  • Olive Oil – I always prefer unrefined extra virgin olive oil.
  • Butter (optional, not shown) – Unless you prefer to avoid dairy, I recommends a knob of butter to the hot soup and stirring through before serving. It really lifts the soup.

How to Make Carrot and Parsnip Soup – Step by Step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

First, chop all the vegetables.

Step One – First prepare the vegetables. We are going to blend this soup so everything can be roughly chopped. No need for fine knife skills here.

  • Onions – peel and roughly chop
  • Garlic – peel and roughly chop
  • Celery – trim, cut in half lengthwise and then into approximately 2″ / 5 cm lengths
  • Carrots – top and tail, peel, cut into 2″ / 5 cm lengths. Thicker chunks might need to be halved or quartered lengthwise.
  • Parsnips – top and tail, peel, cut into 2″ / 5 cm lengths. Again, thicker chunks might need to be halved or quartered lengthwise. If any of your parsnips are really big, trim and discard the woody core.
Gently fry the vegetables in the olive oil, adding the garlic last.

Step Two – Put the olive oil into a medium sized saucepan, and then fry the onion and celery over a medium heat for a few minutes. Keep stirring all the time.

Then add the garlic and cook for another couple of minutes until the onion and celery is translucent, turning golden at the edges. All those delicious aromas will be released at this stage.

Helen’s Fuss Free Tip

Garlic takes less time to cook than onion (and other vegetables). It can easily burn, which tastes horrible. When frying off veggies, cook them for a while and then add the garlic for the last few minutes.

Left: add the spices. Right: stir in, cooking a little longer.

Step Three – Add the spices and fry for another minute until fragrant.

Left: Add the carrots and parsnips to the pan. Right: Add the stock.

Step Four – Add the carrots and parsnips, pour over the stock, and then bring the pan to a simmer. You can then pop the lid on, turn the heat down and allow to simmer. Leave for about 20–25 minutes, until all the vegetables are soft.

Once cooked, even the largest pieces of vegetable will be meltingly soft and easily pierced with a knife.

Step Five – Once cooked, you will be able to easily insert a knife into the largest pieces of vegetable.

Once blended, the soup will have a smooth, even texture and a golden colour.

Step Six – Allow to cool a little and then blend with a stick blender (or in the food processor or jug blender) until smooth. Add a little extra stock if needed and then stir in a small knob of butter. Then season your parsnip and carrot soup to taste. 

Helen’s Fuss Free Tip

You do not need to spend a lot of money on a stick blender. A basic one will do. If you want to get a better one, look for one with a metal, rather than plastic, shaft.

If blending hot liquid in a processor or blender, make sure that the central bung is loosely fitted so that the steam can escape. Put a tea towel over the top to catch any splashes. Do not attempt to blend soup that is just off the boil.

Serving Suggestion

Serve with a swirl of cream, or blob of natural yogurt and some chopped fresh herbs.

If you prefer to avoid dairy, use a little of your favourite flavoured oil and some toasted seeds instead.

If you like bacon, you could garnish with a few crispy lardons.

Delicious golden carrot and parsnip soup, garnished and ready to serve.

Variations

  • Creamy carrot and parsnip soup – whizz in a few tablespoons of cream or some extra butter to enrich the soup. Try coconut milk if you don’t want dairy.
  • Carrot and parsnip soup with ginger – grate in some ginger together with the spices at step 3.
  • Parsnip, carrot and apple soup – add a chopped apple at step 4.
  • Carrot and parsnip soup with orange – add the juice of an orange together with the stock. You may want to add a little ginger.
  • Curried parsnip and carrot soup – add a few teaspoons of your favourite curry powder at step 3.
  • Carrot and parsnip soup with coconut – substitute some of the stock for the same volume of coconut milk

Storage and freezing

Fridge – Allow to cool, pack into containers, seal and keep in the fridge for up to 3 days.

Freezer – Allow to cool, pack into containers, seal and freeze. Store for up to 6 months.

Reheating – Defrost in the fridge overnight, or alternatively on the countertop for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I nearly always use a Pyrex-style jug for easy of handling.

Hints and Tips

  • This soup is quick to make, but if you are in a hurry you could use half a cup of frozen soffritto mix instead of the celery and onion. If you do, you can use one small carrot less.
  • Add a squeeze of lemon juice, or 1 tsp of apple cider vinegar. This will lift and brighten your soup enhancing the flavours in much the same way that a pinch of salt does.

FAQs

What is the difference between carrots and parsnips?

These two root vegetables are part of the same family as parsley. They are related but different plants. In other words, don’t confuse parsnips with white carrots! Parsnips are tasty and useful winter vegetables.

Parsnips are less sweet than carrots and higher in carbohydrates. While carrots are the ideal vegetable for beta-carotene (the clue is in the name!), parsnips are valuable too. They are much higher than carrots in essential minerals and in vitamins B, C, E and K. In this recipe for carrot and parsnip soup, you get the best of both!

Is this carrot and parsnip soup good for you?

It’s diets that are good or bad for you, not dishes! But yes, this soup is packed full of good nutrition with plenty of fibre, vitamins and minerals. Serve with a good wholegrain bread and tuck in without guilt!

Can I make this parsnip and carrot soup vegan?

If you leave out the knob of butter at the end, it’s vegan. You could serve with a swirl of vegan yogurt or coconut milk in order to add a little richness. Try a few drops of chilli oil instead, if you prefer.

Is this carrot and parsnip soup gluten free?

As long as your stock is gluten free, this recipe is fine for a gluten free diet.

More Delicious Soup Recipes

  • Carrot and lentil soup – lightly spiced and so fast to make
  • Roasted Swede Soup – Velvet smooth, warm, fragrant and delicious
  • Celeriac Soup – made with roasted celeriac and an apple for a touch of sweetness
  • Pappa Al Pomodoro – the Italian classic to use up stale bread!
  • Carrot & Sweet Potato Soup – with coconut and spice
  • Curried parsnip soup – the classic way to make parsnip soup!
  • Easy Gazpacho – made with canned tomatoes
  • More easy soup recipes – fancy a bowl of soup? We have you covered!
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The golden glow of this carrot and parsnip soup means it looks as good as it tastes.
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Easy parsnip and carrot soup

This rich, velvety root vegetable soup makes a tasty and nourishing light meal, perfect for winter packed lunches.
Servings: 6
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
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Ingredients

  • 2 medium onions (about the size of a small apple)
  • 2 sticks celery
  • 2 cloves garlic
  • 500 g parsnips
  • 500 g carrots
  • 1 tbsp olive oil
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • 1 litre stock/broth
  • 1 knob butter
  • salt and pepper (to taste)

Instructions

  • Peel and roughly chop all the vegetables, aiming for similar sized chunks of carrots and parsnips (if these have a woody core, remove it).
  • Put the olive oil in a pan and warm over a medium heat. Add the onion and celery and fry gently for a couple of minutes before adding the garlic. Cook for a minute or two longer.
    2 medium onions, 2 sticks celery, 1 tbsp olive oil, 2 cloves garlic
  • Add the spices to the pan. Stir in and cook for a minute or two.
    ½ tsp turmeric, ½ tsp smoked paprika
  • Add the parsnips and carrots. Cover with the stock.
    500 g parsnips, 1 litre stock/broth, 500 g carrots
  • Bring the pan to a simmer. You can then put the lid on, turn the heat down and leave to simmer for about 20–25 minutes, until all the vegetables are soft.
  • Allow your soup to cool a little. Then blend the soup to a smooth consistency using a stick blender (or food processor if you prefer), adding a little extra stock if needed.
  • Stir in a small knob of butter. Then season your parsnip and carrot soup to taste with salt and pepper. 
    1 knob butter, salt and pepper

Notes

This soup is quick to make, but if you are in a hurry you could use half a cup of frozen soffritto mix instead of the celery and onion. If you do, you can use one small carrot less.
Add a squeeze of lemon juice, or 1 tsp of apple cider vinegar. This will lift and brighten your soup enhancing the flavours in much the same way that a pinch of salt does.
Leftovers
Fridge – Allow to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Allow to cool, pack into containers, seal and freeze. Store for up to 6 months.
Reheating – Defrost in the fridge overnight, or alternatively on the countertop for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I nearly always use a Pyrex-style jug for easy of handling.
Nutritional Information
  • This recipe is 6 Weight Watchers Smart Points per portion 
 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Easy parsnip and carrot soup
Amount Per Serving
Calories 158 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 8mg3%
Sodium 103mg4%
Potassium 651mg19%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 9g10%
Protein 2g4%
Vitamin A 14152IU283%
Vitamin C 21mg25%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Light Meal, lunch, Starter / light meal
Cuisine: British
Keyword: Carrot and parsnip soup
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Filed Under: Autumn, British, Easy Ways to Extra Veg (and Fruit), Recipes, Soup Recipes, Vegan Recipes, Vegetarian Recipes, Winter Ingredients: Root Vegetables

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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