There's nothing better on a chilly day than a big bowl of warming soup. This spicy Carrot and Parsnip Soup does exactly that! It's warming, satisfying and perfect for a tasty lunch or light dinner.
Jump to:
Looking for an easy soup recipe made with just a few ingredients? Then this is the soup for you! All you need for this tasty soup are carrots, parsnips, onion, celery, spices and stock. It really is that easy.
Deliciously thick and creamy with warming spices this is the one soup I make on a regular basis. The whole family loves this soup. Just serve with some good crusty bread and you have a very satisfying meal.
👩🍳Why This Recipe Works
- Carrots and parsnips - the perfect veggie combination, a foodie marriage made in heaven!
- Deliciously thick and creamy - but made without cream!
- Warming spices - ground cumin, ground coriander and turmeric bring the warmth and heat to this earthy soup.
📝What You'll Need
- Carrots and Parsnips - fresh carrots and parsnips are best for this recipe, look for carrots that are firm and crisp. If they have green tops attached make sure they are fresh and not wilted. When buying parsnips go for the small to medium parsnips, the bigger parsnips tend to be woody inside. I peel my carrots and parsnips for this recipe.
- Onion and Celery - one medium white onion is all you need here. I also add two stalks of celery which adds flavour and a little sweetness to the soup.
- Ginger and Garlic - I add root ginger and two cloves of garlic to this soup. The ginger brings some heat to the soup.
- Spices - ground cumin, ground coriander and turmeric are the spices you will need for this soup.
- Stock - I use a one vegetable stock cube to make the stock.
🥣How To Make Carrot and Parsnip Soup
This is just a quick visual guide, please find the full instructions in the recipe card below.
- Cook the onion and celery, until the onion is translucent and springy.
- Add the garlic, ginger and spices and cook for a minute or two, until they release their aromas.
- Next, add the carrots and parsnips and stir until they are covered in the spices.
- Finally, pour in the stock. Bring the soup to the boil then reduce to a simmer. Once the carrots and parsnips are tender you can then blitz the soup until you have a smooth soup.
📋 Top Tips
- It's important to give the onion and celery enough time to cook - once they are soft they will add so much flavour to your soup.
- Good stock makes a good soup - so if you can, buy a good quality soup or make your own vegetable stock.
- Don't burn your spices - they only need a minute or two to release their aromas. If you do burn them they will ruin your soup.
- I really prefer this soup blended - but if you prefer a chunky soup then you can, of course, skip that. I would add some greens and beans into the soup if you aren't going to blend it. Kale and chickpeas would be a good combination here.
- Prefer your soup on the thinner side? - you can add more stock or water to thin it out a bit.
📖 FAQs
Yes, this soup freezes really well. Make it as shown then leave to cool. Transfer to a suitable freezer container and freeze for up to 3 months. Defrost in the fridge overnight then reheat on the hob.
This soup will keep in the fridge for up to 3 days. Keep the cooled soup in an airtight container in the fridge. Reheat on the hob until the soup is piping hot. You may need to add a little water to loosen the soup up. This won't affect the taste of your soup.
It depends, if I'm using organic carrots and parsnips I will just wash and scrub them. If they are not organic I always peel them.
More Warming Soup Recipes
If you love parsnips and need more tasty soup recipes then you might like this Curried Parsnip Soup, or my Roast Butternut Squash and Parsnip Soup. If you're looking for something else to use up those parsnips then check out these Spiced Parsnip Fritters, these fritters are great for lunch!
Spicy Carrot and Parsnip Soup
Ingredients
- 1 tbs olive oil
- 1 medium white onion finely chopped
- 2 stalks of celery chopped finely
- 400 g carrots peeled and roughly chopped
- 300 g parsnips peeled and roughly chopped
- 2 tablespoon freshly grated ginger
- 2 cloves of garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1.2 litres vegetable stock
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
For serving
- 2 tbsp Natural yoghurt
- Fresh coriander leaves
- 1 tablespoon pumpkin seeds
Instructions
- Heat the oil in a large saucepan over a medium heat.Add the onion and celery and cook until soft, about 15 - 20 minutes.
- Add the minced garlic, grated ginger 1 teaspoon of ground cumin, 1 teaspoon of ground coriander and 1 teaspoon of turmeric.Cook for a minute or two, until the spices release their aromas.
- Now add the carrots and parsnips, stir until they are coated in the spices.Pour in the stock, bring to the boil and then simmer for about 20 minutes, stirring occasionally.
- When the vegetables are soft the soup is done, use a handheld blender to blend the soup to a smooth consistency. Serve with the topping listed if you like and some good bread.
Notes
- Stock - I used one vegetable stock cube to make 1.2 litres of stock. Make sure your stock is vegetarian, to make this soup vegan or gluten-free all you need to do is use the relevant stock.
- Storing/freezing/reheating - Any leftovers can be stored in an airtight container in the fridge once cooled. It can be reheated on the hob, you may need to add a little water to loosen the soup. This soup freezes well, leave it to cool then transfer to a suitable container. Use within 3 months. Defrost in the fridge overnight then reheat on the hob.
- Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of four and does not include topping such as yoghurt or seeds.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy. For best results, I recommend weighing all ingredients if possible.
Nutrition
*This recipe was first published on Jan 7, 2016. It has now been updated with new photos, nutritional information and a step by step guide.
Jim
Good guide. Tried roasting the veg for twenty minutes @ 200C. Sweetens them up so left out the celery. Lovely stuff.
Michelle Alston
Thanks so much, Jim. I'm so glad you liked it.
Jen
Love how easy this soup is to make especially with not having to peel the veggies first. Such a time saver and so delicious too.
Julia
This looks delicious! Perfect soup for the season!
Shelley
Oh wow - gorgeous pics, Michelle! And what a lovely recipe - I'm actually a huge fan of parsnips, and I'm super excited that I can make extra to freeze - always a plus! I'm also intrigued to try your idea of leaving the soup chunky, and adding in some greens and beans. I totally wouldn't have thought of that, but I think it will be delicious - thanks for the idea!
Valerie
I love soup, it is so comforting and warming. I've never had parsnip soup but it sounds hearty and the color is great for fall.
Kylie Archer
Yum! Perfect soup for a cool day! Great recipe.
Raymund
This for sure will make my rainy day a bit brighter and warmer.
Michelle Alston
Glad you like it Raymund 😉