Carrot and parsnip soup

Ingredients

This spiced carrot and parsnip soup just requires a few pantry ingredient, listed below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Olive oil, or other neutral oil or butter. 
• Yellow onion, peeled and chopped. Red onion also tastes great. 
• Parsnips, peeled and chopped.
• Carrots, peeled and chopped.
• Granny smith apples, peeled and roughly chopped. The slight tartness of the Granny Smith balances the sweetness of the carrots and parsnips.
• Celery, sliced.
• Garlic, minced.
• Spices, salt, dried ginger, cumin, yellow curry powder and ground black pepper.
• Vegetal broth, or broth of choice if not vegetarian or vegan.
• Can of coconut milk, full fat for a creamy soup. 
• Lime juice ads a lot of flavor and freshness to this curried parsnip and carrot soup.

See recipe card for quantities.

How to make carrot and parsnip soup

Making this creamy carrot and parsnip soup recipe is easy and fast. See the step by step photos and instructions below. 

For the full written instructions, see the recipe card at the bottom.

Soup Toppings and to Serve

Serve this soup piping hot as is, or with some of the following toppings and sides.

• Fresh herbs, like parsley, thyme or cilantro tastes great with this carrot parsnip and ginger soup.
• Red pepper flakes, for a little heat or some chili oil.
• A drizzle of coconut milk or cream of choice.
• For a crunchy topping, add some crushed crackers or croutons.
• Serve with a side of bread like this No Knead Whole Wheat Bread or this No knead olive bread.
• Another great side is this Lemon and Ginger Hummus or this Zucchini dip.

Substitutions and Variations

• Spicy – To make this a spicy carrot and parsnip soup, use a spicy curry powder and top with red pepper flakes to taste. Or try this Sweet potato, coconut and chilli soup.
• Coconut milk – Gives this carrot and parsnip soup with coconut milk a wonderful flavor and creaminess. Also keeps this healthy soup vegan. It can also be replaced with milk or 1 cup half and half or heavy cream, use vegan if needed. Add more broth as needed if using these substitutions.
• Carrots – They add a nice sweetness and lots of nutrients to this easy carrot and parsnip soup. Can also be replaced with either pumpkin, butternut squash or sweet potato.
• Potato – Can be used instead of the parsnips. Or add one peeled and chopped russet potato with the broth to make a thicker and creamier soup. You might have to add a little more vegetable broth or water for a thinner consistency.
• Onion – Instead of a yellow onion, use a red onion or a leek. Like in this creamy Parsnip soup.
• Herbs – Ad some chopped fresh parsley to the finished soup. Another option is some fresh cilantro. 
• Ginger – Instead of dried ginger, 1 tablespoon or fresh grated ginger can also be used. 
• Protein – for some added protein, add ½ cup of red lentils and let them boil with the soup. You might have to add a little more vegetable stock if it gets too thick. Also try this Lentil and sweet potato soup.

How to store any leftover soup

This soup with parsnips and carrots is great for a winter meal prep. Make a big batch and you can also double this recipe for extra leftovers. See the instructions below for how to best store soup. 

• Fridge: When the soup has cooled down, add it to airtight container, seal tight with the lid, and store in the fridge. So how long does carrot and parsnip soup last in the fridge? It will keep fresh for up to 5 days. Always smell and taste any leftovers before eating, to ensure they are still fresh.  
• Freezer: The healthy carrot and parsnip soup also freezes well. Follow the same steps as for the fridge, but don’t fill the containers too full because the soup will expand when frozen. Instead of airtight container, freezer-friendly ziplock bags can also be used. Fill the bags with the soup, but not all the way to the top. Tightly seal the bags to prevent any leaks in the freezer. This soup can be frozen for up to 2-3 months. 

How to reheat soup  

If the soup is frozen, place it in the fridge on some kitchen paper to defrost over night. For reheating, there are two options.

The microwave is the easiest and fastest way, it works best for smaller amounts of leftovers. Pour the soup in a microwave-safe bowl. Heat it on high for about 2-3 minutes (adjust as needed based on the amount of soup and microwave powder). Heat the soup until piping hot: carefully take it out of the microwave and give it a good stir. Let the soup sit for about 30 seconds before serving so the heat can distribute evenly.

Larger batches of soup can be reheated on the stove in a soup pot or Dutch oven. Heat over medium high heat, stir often and heat until piping hot and simmering.

Don’t save any reheated leftovers.

Equipment

This vegan carrot and parsnip soup with apple is blended with an immersion blender to blend the soup to a smooth and creamy consistency. The soup can also be added to a blender or food processor. Just be carful blending the hot soup and don’t fill the blender too full so it risks leaking while blending. It is better to blend the soup in batches if needed.

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