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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.

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)

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

Find it online: https://thefamilycooking.com/creamy-carrot-and-parsnip-soup/