The machine does all the work in this carrot and parsnip in a soup maker recipe. This lightly spiced soup is a glorious golden yellow and a delicious way to enjoy this classic root vegetable combination.
Soup maker carrot and parsnip soup
This soup maker carrot and parsnip soup is brimming with wonderful flavours, a touch of spice, and the vibrant yellow colour looks enticing at any time of year. It especially brightens up the winter months, when parsnips are in season.
See also
- Carrot and lentil soup in a soup maker is a classic packed protein from the lentils.
- For even more choice, see all my soup maker recipes
This is the soup maker version of my more traditional stove top carrot and parsnip soup; using the machine makes it quicker and after the first few minutes, hands off.
There’s barely any preparation to do here and this is an adaptable recipe ; simply adjust the spices or vegetables to your preference.
This is a forgiving recipe; I make it with about equal quantities of carrot and parsnip, but don’t worry too much if you have less of one or the other.
A powerful soup maker will give you a smooth and velvety soup. The potato makes the soup creamy with out needing to add cream, as well as adding body.
Why make carrot and parsnip soup in the soup maker?
- Hands-off recipe – with minimal preparation, the soup maker does all the work.
- Full of flavour and bursting with antioxidants.
- Store-cupboard recipe – no need to go to the shops!
- Adaptable – adjust the spices the way you like them
- Perfect for bulk cooking – a modern soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions!
Soup maker carrot and parsnip soup – ingredients
- Carrots – three or four large carrots. Don’t worry about exact amounts of carrot and parsnip as this recipe is adaptable.
- Parsnips – About the same weight as the carrots – try not to buy giant parsnips as you will need to discard the woody centre which is a waste.
- Onion – one regular brown onion, or you can use a red onion or a handful of shallots.
- Potato – one medium potato helps to thicken the soup and give it a creamier texture
- Stock/broth – vegetable or chicken. You don’t need to make up a stock in advance and as this is a blended soup you can simply throw the scotch cube or pot into the soup maker.
- Spices – turmeric, smoked paprika, garam masala, and garlic granules – I find the garlic granules work amazingly in a soup maker. It also means no peeling garlic.
- Olive oil – I like an unrefined extra virgin olive oil
- Celery – (optional), a single stick adds a lovely layer of flavour without making the soup taste of celery
How to make carrot and parsnip soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker carrot and parsnip soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables. You don’t need to make them look pretty or spend much time chopping as the soup maker does the work – but you do need to do some prep!
- Onions – peel and cut into quarters.
- Carrots – top and tail, peel, cut into 2 inch / 5 cm lengths. Thicker chunks might need to be halved or quartered lengthwise.
- Parsnips – top and tail, peel, cut into 2 inch / 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.
- Potato – cut into chunks – about 2.5cm / 1 inch. If the skin is thin and unblemished you do not need to peel – lots of the flavour and the nutrients are in the skin so it is best to use it if you can.
- Celery (if using) – trim, cut in half lengthwise and then into approximately 2 inch / 5 cm lengths
Step Two – Put the onion in the soup maker and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onions in a pan first; I do prefer the onion sautéed for the extra flavour this brings to the soup.
Step Three – Add the rest of the ingredients; carrot, parsnip, potato, stock cube (no need to make up as this is a blended soup), spices and celery if using.
Add enough water so the vegetables are poking out one inch or so (2.5cm) above the water level; almost but not completely covering the vegetables.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much will dilute the flavour.
Step Four – Put the lid on, and start the smooth soup program. Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
Step Five – When the machine has finished, check seasoning and adjust. If the soup is too thick, add a little water and pulse briefly to mix.
Serving suggestion
I nearly always garnish soup when serving, a few chopped up herbs, drizzle of olive oil and freshly ground black pepper make all the difference, especially for a smooth blended soup.
Serve with your favourite homemade bread.
Variations
- A squeeze of fresh lemon juice is a great flavour enhancer for many soups.
- Make the soup richer by adding a knob of butter add at the end of cooking and briefly pulse it in.
- Vary the spices to taste. Add some curry powder alongside the garam masala? Or you could add some dried chili powder, or a little grate of ginger.
- Add some red lentils at the start of cooking for extra protein and body, but you will need to add a little more liquid and reduce the potato.
Storage
Fridge – Allow your soup maker carrot and parsnip soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. I find that with soup maker soups they can separate as they defrost and will need a good stir as they are reheated.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When using the microwave, I always use a Pyrex jug for safe and easy handling – it is easier to lift in and out, and I prefer not to reheat in plastic.
Hints and tips
- If your soup maker doesn’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker. If you decide to skip the sauté stage, don’t leave the oil out. You will miss it if you do.
- When adding water, never completely cover the ingredients. It’s easy to thin a soup that’s too thick, but not vice versa.
- Swirl a small amount of boiling water in the empty soup maker jug to get all the soup out, and add it to the rest of the soup. Then clean the jug as below.
- It is far easier to clean a soup maker while it is still warm. Rinse it under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
FAQS
As long as the skins are clean and fairly thin, I don’t bother. It’s all extra fibre, you don’t notice it in a blended soup, and you maximize the nutrition and flavour by leaving the skin on.
You do need to chop the vegetables up into chunks before adding, as the soup maker cannot handle a whole vegetables. You can be very rough and ready, though, so you really don’t need to spend much time on this.
I think it is worth it as you get great results for very little effort and crucially, you can walk away and leave it to do the work unattended.
Whether it is cheaper to run probably depends on the recipe, as some soups are quick to make in a saucepan and some take quite a long time. It certainly won’t cost you more to use the soup maker and for some soups it will be cheaper.
I think that the final soup will taste better if you do, however if you only use one onion you can skip the sautéing.
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Soup Maker Carrot and Parsnip Soup
Ingredients
- 1 onions
- 1 tbsp olive oil
- 350 g carrots
- 350 g parsnips
- 1 potato (small – 100g)
- 1 stock cube / pot (chicken or vegetable)
- 500 ml water (as per method)
- 1 stick celery (1)
Spices
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp garlic powder/granules
- 1 tsp smoked paprika
- salt and black pepper (to taste)
Instructions
- Prepare the vegetables. As this is a blended soup, you don’t need to be fussy. Onion – top, tail, peel and cut into quartersCarrots – top & tail, peel, and chop into 5cm batonsParsnip – top & tail, peel, and chop into 5cm batons. If older and larger, remove the woody central part. Potato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin.1 onions, 350 g carrots, 350 g parsnips, 1 potato, 1 stick celery
- Throw the onion into the soup maker and briefly pulse. Scrape down the sides so that the onion is at the bottom.
- Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length.If you do not have a sauté function, then you can skip this stage and throw everything in or sauté the onions in a pan first. I do prefer the onion sautéed for the extra flavour this brings to the soup.1 tbsp olive oil
- Add the rest of the ingredients. Add water to about 5cm / 2 inches below the top of the vegetables.1 stock cube / pot, 500 ml water, 1 tsp turmeric, 1 tsp garam masala, 1 tsp smoked paprika, ½ tsp garlic powder/granules
- Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic!
- Season to taste and add a little more liquid if you want to adjust the consistency before serving.salt and black pepper
Notes
- A squeeze of fresh lemon juice is a great flavour enhancer for many soups
- Make the soup richer by adding a knob of butter add at the end of cooking and briefly pulse it in.
- Vary the spices to taste. Add some curry powder alongside the garam masala? Or you could add some dried chilli powder, or a little grate of ginger.
- Add some red lentils at the start of cooking for extra protein and body, but you will need to add a little more liquid and reduce the potato.
- If you don’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker.
- If you decide to skip the sauté stage, you do still need to include the oil in the recipe. It helps both the flavour and your ability to absorb vitamin A.
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
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