This carrot and parsnip soup recipe is an easy but delicious option to make on a cold winters day!
It requires minimal prep and time, which is always a bonus in my eyes!
I think this is a basic recipe with really good flavours, a bit of a people pleaser, but you can always swap the vegetable stock for some chicken stock for a deeper flavour or try adding some spices like coriander and ginger for a different take!
Make this soup recipe yours!
Fancy trying some other soup recipes? Perhaps this Roasted Tomato Soup recipe is the one for you instead.
- 2 large carrots
- 2 large parsnips
- 2tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 large onion
- 1 litre vegetable stock (chicken stock optional)
- Pinch kosher salt
- Pinch black pepper
- 60ml double cream
- Large saucepan/Casserole dish
- Food processor/Hand blender
- Heat your vegetable oil in the saucepan.
- Finely chop your onion before adding to the saucepan along with a generous pinch of salt.
You want to gently cook the onion until soft and starting to brown, this may take around 5 minutes.
Add a tbsp of water if you feel that it starts to burn.
Either toss or stir the contents when needed, to prevent any sticking.
- Wash, peel and roughly chop your carrots and parsnips.
You don’t have to peel your veg, this is a personal choice!
- Add your minced garlic along with some black pepper to the saucepan and continue to stir and cook for a couple of minutes.
- Add your roughly chopped carrots and parsnips to the saucepan and toss or stir again to mix everything together.
- Pour 1L vegetable stock to the pan and bring to a boil.
- Once you have reached a boil, turn the heat down to a gentle simmer, place the lid on your pan and leave for around 20 minutes.
- Using a fork, check whether the vegetables are soft.
If so, move onto the next step.
If not, leave to simmer for a little longer.
- Add your 60ml cream to the mix.
- Blend until smooth.
You can choose whether you prefer a thicker blend with chunks or completely smooth.
- Season with a little bit more salt and pepper to taste before serving.
Add a little more cream and pepper to the surface for decoration.
Keep in an airtight container, refrigerate and eat within 3-4 days for best taste.
Simply reheat before serving.