Creamy Parsnip Soup with Carrots

parsnip soup with carrots drizzled with cream in a bowl.

5 from 2 votes

Creamy Parsnip Soup with Carrots

Make a comforting parsnip soup with carrots - warm, hearty, and absolutely delightful! Easy to prepare and seasoned just right, this soup is a delicious delight for any dining occasion.

Prep Time15

Cook Time25

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 393kcal

Author: Adina

Equipment

Large soup pot
Immersion blender

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
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon red chili flakes more to taste
¼ teaspoon fine sea salt more to taste
½ teaspoon ground black pepper more to taste
4 ½ cups vegetable broth 1 liter Notes 1, 2
½ cup heavy cream 125 ml Notes 2, 3
½ 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
Sauté the onion in olive oil for about 3 minutes or until softer and golden. Add the remaining vegetables and sauté 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 + ½ teaspoon cumin + ½ teaspoon coriander + ¼ teaspoon red chili flakes + ¼ teaspoon fine sea salt + ½ 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 ½ cups vegetable broth
Blend the soup (Note 5).
Add heavy cream and Parmesan, and stir well to combine. Don’t let the soup boil again.
½ cup heavy cream + ½ 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: It’s 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 ½ cup is only about 1 oz/ 30 g. If using pre-grated cheese, you will only need about ⅓ cup, but, in the end, you can add it to taste.
Blending the soup: It’s 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.

Nutrition