Carrot and Parsnip Soup is an ideal fall and winter soup: vibrant orange, silky, and comforting. It’s flavorful, budget-friendly, and simple to prepare. Make a big batch and freeze portions for quick meals later.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Carrot and Parsnip Soup
- Substitutions
- Variations
- How to make Carrot and Parsnip Soup
- Leftovers
- What to serve with Carrot and Parsnip Soup
- Recipe FAQs
- More Healthy Soup Recipes
- You might also like
- Rate it…
- Carrot and Parsnip Soup Recipe
Why this recipe works
Roasting the carrots and parsnips concentrates their natural sweetness and adds depth of flavour. This recipe is straightforward—no stovetop sautéing required—just roast, blend, and finish with warming spices and a squeeze of lemon. It’s nutritious, fibre-rich, and low in calories, making it a healthy, satisfying option for cold days.
Ingredients to make Carrot and Parsnip Soup
- Vegetable or neutral oil – for roasting.
- Onions – provide savoury depth.
- Carrots – sweet and earthy.
- Parsnips – sweet with a hint of spice.
- Garlic cloves – classic savoury aromatics.
- Ground coriander – bright citrus notes.
- Turmeric powder – earthy, warming colour and flavour.
- Vegetable stock – the soup base.
- Lemon – juice to finish and brighten the soup.
- Salt and black pepper – to taste.
See the recipe card below for exact amounts.
Substitutions
- Onion: swap for leek for a milder flavour.
- Parsnip: replace with sweet potato or butternut squash for a similar texture and sweetness.
- Seasonings: adjust or add ginger, cumin, or garam masala to change the spice profile.
- Stock: use vegetable broth if preferred.
Variations
- Spicy: add cumin, cayenne, or curry powder for heat.
- Deluxe: finish with fresh thyme, add celery before roasting, or top with croutons or breadcrumbs. For extra protein, add lentils.
- Kid friendly: serve with their favourite bread for dipping.
How to make Carrot and Parsnip Soup
Step 1: Preheat the oven to 220°C (425°F) and line a baking sheet with parchment. Peel and chop carrots and parsnips into pieces of similar size. Peel and quarter the onions.
Step 2: Place carrots, parsnips, onions, and garlic on the sheet. Drizzle with oil, season with salt and pepper, and roast 20 minutes. Reduce oven to 200°C (400°F), stir, then roast another 20 minutes. Allow the vegetables to cool slightly.
Step 3: Transfer the cooled roasted vegetables to a blender, add the vegetable stock, and blend until smooth.
Step 4: Pour the blended soup into a large pot. Stir in ground coriander and turmeric, season with salt and pepper, and squeeze in lemon juice. Reheat gently and simmer 2–3 minutes before serving.
Hint: Cut carrots and parsnips to similar sizes so they roast evenly.
Leftovers
Store cooled soup in an airtight container in the fridge for up to three days. Reheat on the stove or in a microwave. To freeze, cool completely and place in freezer-safe containers for up to three months.
What to serve with Carrot and Parsnip Soup
- Homemade seeded bread
- Socca
- Gluten-free flatbreads
- Croutons
Recipe FAQs
Large parsnips can develop a bitter core. If a parsnip tastes bitter, peel and remove the central core before using.
Young, tender parsnips can be scrubbed instead of peeled. Older parsnips are best peeled for a smoother texture.
Add warming spices like cumin or nutmeg, or finish with lemon or another citrus to balance sweetness.
More Healthy Soup Recipes
- Butternut Squash Soup
- Carrot and Coriander Soup
- Broccoli Soup
- Celeriac Soup
- Leek and Potato Soup
- Pea Soup
- Pumpkin and Butternut Soup
- Red Pepper and Tomato Soup
- Roasted Tomato Soup
- Slow Cooker Carrot and Coriander Soup
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Parsnip Soup
Rate it…
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Carrot and Parsnip Soup
Ingredients
- 2 tbsp vegetable oil
- 2 small onions, quartered
- 450 g carrots
- 450 g parsnips
- 3 cloves garlic
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1.5 l vegetable stock (6 cups)
- ½ lemon, juiced
- Salt and pepper, to taste
Instructions
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Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment. Peel and chop carrots and parsnips, and quarter the onions. Cut the roots into similar-sized pieces for even roasting.
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Arrange the carrots, parsnips, onions, and garlic on the baking sheet. Drizzle with oil, season with salt and pepper, and roast 20 minutes. Reduce oven to 200°C (400°F), stir, and roast another 20 minutes. Let the vegetables cool slightly.
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Place the cooled vegetables in a blender, add the vegetable stock, and blend until smooth.
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Transfer the blended soup to a saucepan. Stir in ground coriander and turmeric, season with salt and pepper, and add lemon juice. Reheat over medium heat and simmer 2–3 minutes. Serve hot.
Notes
Step-by-step photos: The post includes photos to guide you through the recipe.
Substitutions & variations: See the section above for ideas.
To store: Keep in the fridge for 2–3 days in an airtight container. Reheat until piping hot.
To freeze: Freeze cooled portions for up to 3 months.
Tip 1: If you don’t have a blender, an immersion blender works directly in the saucepan.
Tip 2: Add red lentils while simmering for extra protein.
Tip 3: Double the recipe and freeze individual portions for quick lunches.
Nutrition
Carbohydrates: 27 g |
Protein: 2 g |
Fat: 5 g |
Fiber: 6 g |
Sugar: 10 g
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