Enjoy a cozy bowl of parsnip soup with carrots - warm, hearty, and oh-so-delicious! Simple to cook and perfectly seasoned, this parsnip soup recipe is a tasty treat for any meal.
This creamy parsnip soup with carrots and smooth potatoes brings delightful flavors with a hint of sweetness. Whether as a starter or a warming dish, this simple soup is rich, warming, and satisfying. Just try it - it's bound to become a family favorite.
Try more of our creamy vegetable soups; they are all perfect for the winter months: Sweet Potato and Carrot Soup, Spicy Carrot and Lentil Soup, or Broccoli Soup with Coconut Milk.
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๐ฒWhy will you love this soup?
- Comforting, warming blend of parsnips and carrots, perfectly seasoned with warm spices like sweet paprika, coriander, cumin, and chili.
- Easy-to-follow recipe for a homemade, satisfying dish, using simple ingredients and ready in about 40 minutes.
- A hearty, healthy, and nourishing dish for the colder months, a delicious soup that's sure to please.
๐Recipe ingredients
- Parsnips: They are root vegetables, similar to carrots. If you are unfamiliar with them, they have a sweet, earthy, almost perfumed taste.
- Carrots: Sweet and crunchy root vegetables add even more sweetness to the dish.
- Potatoes: Their primary purpose is to make the carrot and parsnip soup thick and creamy.
- Other vegetables: Onion and garlic cloves.
- Spices: Onion powder, cumin, coriander, sweet paprika, red chili flakes, fine sea salt, and ground black pepper.
- Vegetable broth or stock, store-bought or homemade. Chicken stock is great as well.
- Heavy cream: Adds richness and creaminess to the soup.
- Parmesan: Grated cheese to add a savory, umami taste.
- Lime or lemon juice: To lift the flavors and balance the soupโs richness. I had lime this time, but lemon is just as good.
- Equipment: Large soup pot or Dutch oven and an immersion blender.
๐ฉ๐ปโ๐ณHow to make parsnip soup?
Prepare the vegetables: Chop the onion and set it aside. Peel and chop the parsnips, carrots, potatoes, and garlic.
Sautรฉ the onion in olive oil for 3 minutes.
Add vegetables and sautรฉ on medium heat for another 3 minutes.
Add all the spices and stir for about 1 minute until they are fragrant.
Pour in the vegetable stock.
Simmer on medium-low heat for 25 minutes or until tender.
Puree soup.
Add a little cream and Parmesan for a finishing touch.
Adjust the taste with lime or lemon juice, salt, and pepper.
๐ฅVariations
- Other vegetables: This recipe is versatile. Add other winter root vegetables like sweet potatoes, butternut squash, or celeriac.
- Spices: Use other spices such as ginger, turmeric, or cardamom. Sub all the spices with good curry powder.
- Coconut: Add coconut milk instead of heavy cream for a dairy-free version. Use a whole can (14 oz/ 400 g), but reduce the amount of vegetable broth; you will only need about 3 cups/ 700 ml if using a whole can of coconut milk.
- Roasted garlic: Roast garlic cloves and blend them with the soup for a mellow, caramelized garlic flavor that complements the sweetness of the carrots and parsnips. See Garlic Parmesan Mashed Potatoes to learn more about roasting garlic.
- Citrus: Replace the lime juice with orange zest or a fresh orange juice splash to brighten the flavors.
- Toppings: Top the carrot parsnip soup with other ingredients like cooked bacon bits, toasted nuts, croutons, a dollop of yogurt, chopped fresh herbs, an extra drizzle of cream, or a drizzle of flavored oils (such as truffle oil or herb-infused oils) to add texture and depth of flavor. Try our potato croutons; the ones served with the Potato and Pumpkin Soup.
๐Expert Tips
- Parmesan: Itโs preferable to use freshly grated cheese; pre-grated cheese contains additives that prevent it from melting nicely and thus make the soup grainy.
- Freshly grated Parmesan also has more volume than already grated; that means that ยฝ cup is only about 1 oz/ 30 g. If using pre-grated cheese, you will only need about โ cup, but, in the end, you can add it to taste.
- Texture: For a smoother consistency, blend the carrot parsnip soup longer. If you prefer a chunkier texture, pulse the blender or use an immersion blender sparingly.
Tips for blending the soup
- An immersion blender (stick blender) is best for blending hot soup because it allows you to blend directly in the pot, avoiding the need to transfer hot liquid to a separate blender and reducing the risk of spills or burns.
- If using a stand blender or food processor, please follow these safety steps.
- Allow the soup to cool slightly. Hot liquids can create pressure in the blender, leading to splattering or the lid popping off.
- Fill the blender or food processor only halfway to leave space for steam expansion. Working in batches might be necessary if the quantity is large.
- Start blending at a low speed to reduce the risk of splattering. Gradually increase the speed as needed.
- Hold the blender or food processor lid down with a kitchen towel to ensure the lid stays secure.
- Be cautious while handling hot liquids and pouring the blended soup from the blender or food processor.
- Always follow the manufacturer's instructions and safety guidelines for your specific blender or food processor model.
โRecipe FAQ
Yes, you can prepare the soup in advance and store it in the refrigerator for 3-4 days or freeze it for up to 2-3 months. Reheat gently on the stovetop or in the microwave before serving.
Absolutely! For a thinner consistency, add more broth or water. Conversely, if it's too thin, simmer it longer to reduce and thicken.
For a vegetarian version, use vegetable broth instead of chicken broth. Replace the heavy cream with coconut milk or a non-dairy alternative to make it vegan.
Refrigerate in the covered pot or an airtight container for 3-4 days.
Freeze in an airtight container for up to 3 months and defrost in the fridge.
Reheat in the microwave or on the stovetop, often stirring. If the soup is too thick, add a splash of broth or milk.
๐ฝ๏ธWhat to serve with the soup?
Crusty bread: Sliced baguette, sourdough, or a rustic loaf of bread. Try our Spelt Bread, Buckwheat Bread, or Yogurt Soda Bread.
Grilled cheese sandwich or any other sandwich you like. How about a Salmon Sandwich, Danish Smorrebrod, or Cottage Cheese Toast?
Salads: A light side dish salad with mixed greens, vinaigrette dressing, or a citrusy salad can contrast the soup's richness.
Croutons or toasted nuts: Top the soup with homemade croutons or a sprinkle of toasted nuts (such as almonds or walnuts) for added texture and crunch.
Savory pastries: Serve alongside savory pastries like puff pastry pizza twists, savory scones, biscuits, or cheese straws.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!๐Recipe
Creamy Parsnip Soup with Carrots
Equipment
- Large soup pot
Ingredients
- 1 medium onion
- 2 large parsnips 1 lb/ 450 g
- 2 medium carrots 5.5 oz/ 150 g
- 1 large potato 12 oz/ 330 g
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- ยฝ teaspoon cumin
- ยฝ teaspoon coriander
- ยผ teaspoon red chili flakes more to taste
- ยผ teaspoon fine sea salt more to taste
- ยฝ teaspoon ground black pepper more to taste
- 4 ยฝ cups vegetable broth 1 liter Notes 1, 2
- ยฝ cup heavy cream 125 ml Notes 2, 3
- ยฝ cup Parmesan freshly grated, 1 oz/ 30 g, Note 4
- 2 teaspoons lime juice or lemon juice, to taste
Instructions
- Prepare the vegetables: Chop the onion and set it aside. Clean, peel, and chop the parsnips, carrots, potatoes, and garlic.1 medium onion+ 2 large parsnips + 2 medium carrots + 1 large potato + 2 large garlic cloves
- Sautรฉ the onion in olive oil for about 3 minutes or until softer and golden. Add the remaining vegetables and sautรฉ on medium heat for another 3 minutes, often stirring.2 tablespoons olive oil
- Add all the spices and stir for about 1 minute until they are fragrant.1 teaspoon onion powder + 1 teaspoon sweet paprika + ยฝ teaspoon cumin + ยฝ teaspoon coriander + ยผ teaspoon red chili flakes + ยผ teaspoon fine sea salt + ยฝ teaspoon ground black pepper
- Simmer: Pour in the vegetable stock and simmer the parsnip soup on medium-low heat for 25 minutes or until all the vegetables are tender.4 ยฝ cups vegetable broth
- Blend the soup (Note 5).
- Add heavy cream and Parmesan, and stir well to combine. Donโt let the soup boil again.ยฝ cup heavy cream + ยฝ cup Parmesan
- Adjust the taste with lime or lemon juice, salt, and pepper.2 teaspoons lime juice
Notes
- Broth: Store-bought or homemade. Chicken stock is also great.
- Coconut: Add coconut milk instead of heavy cream for a dairy-free version. Use a whole can (14 oz/ 400 g), but reduce the amount of vegetable broth; you will only need about 3 cups/ 700 ml if using a whole can of coconut milk.
- Cream: You can use half-half or whole milk instead. However, heavy cream is the best choice in terms of flavor and texture.
- Parmesan: Itโs preferable to use freshly grated cheese; pre-grated cheese contains additives that prevent it from melting nicely and thus make the soup grainy. Freshly grated Parmesan also has more volume than already grated; that means that ยฝ cup is only about 1 oz/ 30 g. If using pre-grated cheese, you will only need about โ cup, but, in the end, you can add it to taste.
- Blending the soup: Itโs preferable to use an immersion blender. If using a stand blender or food procession, follow the safety steps: Let the soup cool slightly and blend it in batches, increasing the speed gradually and holding a folded, thick kitchen towel over the top to ensure the lid stays secure.
Cole says
This soup is delicious! Full disclaimer, as is tradition for online recipes I made a few minor adjustments based on what I had and my own tastes. I added more veggies (about double the carrots and two potatoes instead of one), and I roasted the potatoes, carrots, and parsnips in the oven with some olive oil, salt, and pepper before they went in the soup. I also didnโt add the called-for salt & pepper when making the soup since it was already on the veggies. And because there were more veggies, I used a total of six cups vegetable broth.
I tried it after blending, and honestly, it doesnโt need the cream or parm, so I didnโt add them. Iโm sure theyโd be great, but itโs fabulous as is without them.
Adina says
It sounds great, Cole. Thank you for the feedback.