Description
This comforting Carrot & Parsnip Soup blends sweet root vegetables with fragrant thyme and garlic for a smooth, creamy bowl perfect for chilly days. Simmered gently and finished with double cream and fresh parsley, it’s a simple yet flavorful vegetarian soup that warms from the inside out.
Ingredients
Scale
Vegetables & Herbs
- 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
- ¼ bunch parsley, finely chopped (optional)
Liquids & Fats
- ½ tbsp olive oil
- 1 litre vegetable stock
- 100ml double cream
Spices & Seasoning
- ½ tsp black pepper
Instructions
- Prepare the base: Heat olive oil in a large saucepan over medium heat. Add finely chopped onions and celery, frying for about 10 minutes until softened, stirring occasionally. If the vegetables begin to stick or brown too much, add a small splash of water to prevent burning.
- Add aromatics: Stir in crushed garlic, thyme leaves, and ½ teaspoon black pepper. Cook for 2 more minutes to release the fragrant flavors, stirring frequently.
- Simmer the vegetables: Add the peeled and roughly chopped carrots and parsnips to the pan, followed by the vegetable stock. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for 20 minutes or until all vegetables are tender, stirring occasionally to ensure even cooking.
- Blend the soup: Using a stick blender, carefully blend the soup directly in the saucepan until completely smooth and creamy. Add the double cream and blend again to fully incorporate, creating a luscious texture.
- Season and serve: Taste the soup and adjust seasoning if necessary. Ladle into bowls and garnish with finely chopped parsley, if desired. Serve warm for a hearty and satisfying meal.
Notes
- If you prefer a lighter version, substitute double cream with coconut milk or omit it entirely for a dairy-free option.
- For added texture, garnish with toasted nuts or seeds.
- This soup can be made ahead and reheated gently on the stovetop, adding a little extra stock if it thickens too much.
- Leftovers freeze well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: carrot soup, parsnip soup, creamy vegetable soup, vegetarian soup, root vegetable soup
