Creamy Carrot and Parsnip Soup

Why You’ll Love This Recipe

You’ll love this soup because it’s the perfect combination of sweet, creamy, and savory. The carrots and parsnips give it a deep, rich flavor without the need for heavy cream, while plant-based ingredients keep it light and healthy. It’s ideal for meal prep, freezes beautifully, and pairs perfectly with crusty bread or a fresh salad. Comforting yet nourishing, this soup is a winter favorite that never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Carrots, peeled and chopped
• Parsnips, peeled and chopped
• Onion, chopped
• Garlic cloves, minced
• Olive oil or vegan butter
• Vegetable broth
• Unsweetened plant-based milk or cashew cream
• Fresh thyme or rosemary (optional)
• Salt and black pepper to taste
• Lemon juice (optional, for brightness)

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the chopped carrots and parsnips, cooking for 5–7 minutes until slightly softened.
4. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for about 20 minutes or until the vegetables are tender.
5. Remove from heat and blend the soup using an immersion blender or a countertop blender until smooth and creamy.
6. Stir in the plant-based milk or cashew cream, and season with salt, pepper, and a splash of lemon juice.
7. Reheat gently if needed and serve warm, garnished with fresh herbs or a drizzle of olive oil.

Servings and timing

This recipe serves about 4 people. Preparation takes 10 minutes, and cooking time is approximately 25 minutes, for a total of around 35 minutes.

Variations

• Add a chopped apple or pear for a hint of sweetness and depth.
• Mix in a pinch of ground cumin or curry powder for a spiced twist.
• Use roasted carrots and parsnips for a richer, caramelized flavor.
• Stir in a handful of cooked red lentils for added protein and thickness.
• Garnish with toasted pumpkin seeds, coconut cream, or croutons for extra texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat, adding a splash of broth or milk to thin if needed. This soup also freezes well—store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup reheats beautifully and can be made up to 3 days in advance.

2. Can I freeze Creamy Carrot and Parsnip Soup?

Absolutely. Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months.

3. How can I make the soup creamier?

Use cashew cream or add a few chunks of cooked potato when blending for a thicker texture.

4. Can I use coconut milk instead of almond milk?

Yes, full-fat or light coconut milk works perfectly for a richer, slightly sweeter flavor.

5. Do I need to peel the parsnips?

If the parsnips are young and tender, peeling isn’t necessary. For older parsnips with tough skin, peeling is recommended for a smoother texture.

6. Can I use frozen carrots or parsnips?

Yes, frozen vegetables work fine—just simmer them a few minutes longer until tender.

7. What can I serve with this soup?

It pairs well with crusty bread, vegan grilled cheese, or a fresh green salad.

8. How do I make it spicy?

Add a pinch of cayenne pepper, chili flakes, or a swirl of chili oil before serving.

9. Can I make this soup in a slow cooker?

Yes, combine all ingredients (except milk) in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Blend and add milk before serving.

10. Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, provided your vegetable broth is gluten-free.

Conclusion

This Creamy Carrot and Parsnip Soup is a perfect example of how simple ingredients can create something truly delicious. With its smooth, velvety texture and naturally sweet, earthy flavor, it’s both comforting and nourishing. Easy to make, versatile, and freezer-friendly, this soup is a must-try for cozy dinners or make-ahead meals. Whether you’re vegan, gluten-free, or simply love wholesome food, this recipe will quickly become a favorite in your kitchen.

Creamy Carrot and Parsnip Soup

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This Creamy Carrot and Parsnip Soup is a silky, comforting blend of carrots, parsnips, and savory aromatics. Naturally sweet, earthy, and vegan-friendly, it’s perfect for cozy meals and easy to make with simple, wholesome ingredients.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 4 large carrots, peeled and chopped
• 3 medium parsnips, peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil or vegan butter
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk or cashew cream
• 1 tsp fresh thyme or rosemary (optional)
• Salt and black pepper to taste
• 1 tbsp lemon juice (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the chopped carrots and parsnips and cook for 5–7 minutes, allowing them to soften slightly.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are tender.
5. Remove from heat and blend the soup using an immersion blender or a countertop blender until completely smooth.
6. Stir in plant-based milk or cashew cream, then season with salt, black pepper, and lemon juice to taste.
7. Reheat gently if needed and serve warm, garnished with fresh herbs or a drizzle of olive oil.

Notes

• For a richer flavor, roast the carrots and parsnips before adding them to the soup.
• Add a chopped apple or pear for extra sweetness.
• Use coconut milk for a creamier, subtly sweet twist.
• Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
• Thaw frozen soup overnight in the fridge before reheating.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 180
• Sugar: 9g
• Sodium: 480mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg