Carrot & Parsnip Soup Recipe

Carrot & Parsnip Soup Recipe

A delightful blend of sweet carrots and earthy parsnips, this soup is perfect for a cozy meal. It's both nutritious and easy to prepare, making it an ideal choice for a hearty lunch or a light dinner.

Carrot and parsnip soup is a traditional dish enjoyed in various cultures, especially in the UK where root vegetables are a staple. This comforting soup is often served during the colder months and is a favourite in many households.

Ingredients for the Carrot & Parsnip Soup

  • 500g carrots, peeled and chopped
  • 500g parsnips, peeled and chopped
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 litre vegetable stock
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Preparation Instructions for Carrot & Parsnip Soup

  1. Prepare the Vegetables:
    • Peel and chop the carrots and parsnips into even pieces.
    • Finely chop the onion and mince the garlic cloves.
  2. Cooking the Vegetables:
    • In a large pot, heat the olive oil over medium heat.
    • Add the chopped onion and garlic, and sauté until the onion becomes translucent.
  3. Add the Carrots and Parsnips:
    • Add the chopped carrots and parsnips to the pot.
    • Sauté for about 5 minutes, stirring occasionally.
  4. Add the Stock:
    • Pour in the vegetable stock, ensuring the vegetables are covered.
    • Bring the mixture to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the vegetables are tender.
  5. Blend the Soup:
    • Use an immersion blender to puree the soup until smooth.
    • If using a regular blender, blend in batches and return the soup to the pot.
  6. Season and Serve:
    • Season with salt and pepper to taste.
    • Serve hot, garnished with fresh parsley if desired.

How to Store Carrot & Parsnip Soup

  • Refrigeration:
    • Allow the soup to cool completely.
    • Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing:
    • Pour the cooled soup into freezer-safe containers or bags.
    • Freeze for up to 3 months.
    • Thaw in the refrigerator before reheating.
  • Reheating:
    • Reheat in a pot over medium heat, stirring occasionally, until hot.
    • Alternatively, reheat in the microwave, stirring every 1-2 minutes until heated through.

Nutritional Information for Carrot & Parsnip Soup

  • Calories: 180 kcal per serving
  • Protein: 3g
  • Fat: 7g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Sugars: 12g
  • Sodium: 900mg

FAQ about the Carrot & Parsnip Soup

Can I make this soup vegan?

  • Yes, this soup is already vegan if you use vegetable stock.

Can I add other vegetables?

  • Yes, you can add other root vegetables like potatoes or sweet potatoes for variation.

What if I don’t have an immersion blender?

  • You can use a regular blender. Blend the soup in batches and be careful with the hot liquid.

How can I make the soup creamier?

  • For a creamier texture, you can add a splash of coconut milk or cream after blending.

Is this soup gluten-free?

  • Yes, as long as the vegetable stock is gluten-free, the soup is naturally gluten-free.

Final Thoughts

Carrot & Parsnip Soup is a warm and comforting dish that's easy to make and packed with nutrients. Serve it with a slice of crusty bread for a complete meal. Enjoy this delightful soup on a cold day to warm up from the inside out.

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