Dinner

Carrot & Parsnip Soup Recipe

BySophie Carsel November 26, 2025November 26, 2025

Introduction

This comforting carrot and parsnip soup is a perfect way to enjoy seasonal root vegetables in a creamy, flavorful blend. It’s simple to prepare and packed with warmth, making it ideal for cozy lunches or light dinners.

A creamy yellow soup fills a white bowl with smooth texture and a shiny surface, topped with small, scattered green herb pieces and a few black pepper specks. The bowl is stacked on top of another similar white bowl, placed on a folded light beige cloth which rests on a white marbled surface. Next to the bowls, there is a small white dish with some extra green herbs. A metal spoon is partially visible on the left side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
½ small bunch thyme, leaves picked
3 large carrots, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
1 litre vegetable stock
100ml double cream
¼ bunch parsley, finely chopped (optional)

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and celery, and fry for about 10 minutes, stirring occasionally until softened. If the vegetables start to catch, add a small splash of water to prevent burning.
Step 2: Stir in the crushed garlic, thyme leaves, and ½ teaspoon black pepper. Cook for 2 minutes until fragrant.
Step 3: Add the chopped carrots, parsnips, and vegetable stock to the pan. Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally, until the vegetables are tender.
Step 4: Use a stick blender to blend the soup until smooth. Stir in the double cream and blend again briefly to combine. Taste and adjust seasoning if needed.
Step 5: Ladle the soup into bowls and, if desired, sprinkle with finely chopped parsley before serving.

Tips & Variations

For a dairy-free option, swap the double cream with coconut cream or a plant-based alternative.
Add a pinch of ground cumin or smoked paprika for a subtle spice twist.
If you prefer a chunkier texture, blend only half the soup and stir in the rest of the vegetables.
Serve with crusty bread or a dollop of sour cream for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot, stirring occasionally. This soup can also be frozen for up to 2 months; thaw in the fridge overnight before reheating.