Warming Up with Carrot and Parsnip Soup – A Delicious and Nutritious Comfort Food

Share this recipe and help others

Carrot and Parsnip Soup:

Traditional British soup with a long history is carrot and parsnip soup. The British invented it to help them get over their wintertime yearning for veggies. It continues to be a favorite comfort dish, particularly on gloomy, frigid winter days. This recipe reveals the trick to enhancing the flavor of the soup by using some sharp cheddar cheese, which melts delightfully into the heated broth.

Because it’s typically cooked using affordable ingredients that can be available all year round in Britain, such carrots and parsnips, carrot and parsnip soup is incredibly popular (or turnips). Although some people like to add cheddar cheese or soured cream as well as additional spices to it, it is normally served with crusty bread for dipping.

home-cured Carrot and Parsnip Soup

Carrot and Parsnip Soup Ingredients:

The pan’s veggies, such as the carrots, parsnips, garlic, and onion, are sautéed in vegetable oil.
Adding onion and garlic gives the meal a strong allium flavor that complements the sweetness.
The main ingredients of the soup are carrots and parsnips, which are naturally sweet root vegetables that become creamy and smooth when heated and combined.

Spices – To flavor the soup appropriately, combine dried turmeric, cumin, ginger, and freshly ground black pepper.
Vegetable stock is used to enhance taste and added nutrients while thinnng out the soup.
Water – Adding a little water to the carrots and parsnips as they cook prevents them from sticking to the pan.
Freshly cut parsley and a swirl of yogurt or cream serve as the dish’s garnish.

Recipe Tips:

Be cautious to peel the parsnips and carrots before cooking them because the skin can be bitter and unpleasant.

For even cooking, chop all the vegetables approximately to the same size.

You can use one or two teaspoons of curry powder in place of the other ingredients if you don’t have them all on hand.

If you’d rather, you can serve this soup chunky rather than blended. Once the vegetables are fully cooked, add the broth and seasonings.

Be extremely careful while using a blender to purée hot soup because it can easily splatter and burn. Start with a low setting and raise it as necessary.

Variety is king and queen!

The fact that you can create so many different varieties of this carrot and parsnip soup recipe is one of the easiest things about it. For a unique flavor profile, for instance, you might add whole different herbs like thyme or rosemary. You could also add some diced bacon or croutons if you’re looking for something a little more substantial.

Cream of parsnip soup:

By adding a little cream cheese, you can quickly turn your parsnip soup into a creamy parsnip carrot soup.
If you only wanted one item to be basic, some crusty bread would be excellent.

also if you’re looking.
This straightforward but delectable carrot and parsnip soup nicely combines sweet and salty flavors! Get the greatest results by using the freshest ingredients. This recipe is recommended for persons who follow the Whole 30, vegan, or gluten-free diets in addition to the fact that it tastes delicious. I know that at least some of you have plans to alter your eating habits in the upcoming year, so you can bookmark this recipe for later.

Carrot and Parsnip Soup Storage:

For up to five days, keep chilled leftovers in an airtight container in the refrigerator.

Reheating: Warm the food up once more on a stovetop over low heat. Given that it will somewhat thicken as it cools, you might need to thin it out with a splash of water or broth.

If kept in an airtight container or freezer-safe bag, this soup freezes well for up to three months. Prior to reheating, let defrost overnight in the refrigerator.

Why you’ll love this recipe:

  • In just 30 minutes, you’ll be eating it.
  • It stores well and can be frozen.
  • It’s is 100% vegetarian and vegan.

check it’s nutrition infos here

Other Soup to try:

Vegan Lentil Soup

Vegan Corn Chowder 

How to make grilled cheese and tomato soup 

Join Our forum here ;we’re here to answer your questions and to welcome your suggestions !

Looking for more delicious inspiration? let me know your feedback in comments,I’d like to hear from you!

Print Friendly, PDF & Email
Difficulty: Beginner Prep Time 30 min Cook Time 30 min Total Time 1 hr Calories: 113 Best Season: Suitable throughout the year



Off On

  1. Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.

  2. Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender.

  3. Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.

Nutrition Facts

Amount Per Serving
Calories 113
% Daily Value *
Total Fat 4g7%
Saturated Fat 0.5g3%
Total Carbohydrate 15g5%
Dietary Fiber 6g24%
Sugars 10g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by Delicious Recipes


  1. I’m not sure where you are getting your info, but good topic. I needs to spend some time learning more or understanding more. Thanks for great info I was looking for this information for my mission.

  2. Hi, I know this is really silly, but I can’t see the recipe in the recipe card. It just shows the picture. Where are the ingredients and steps? I’m not sure if I’m supposed to click on something else. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *