Dessert

Creamy Carrot and Parsnip Soup Recipe

ByBen Miller November 25, 2025November 25, 2025

Introduction

This comforting carrot and parsnip soup is a perfect blend of sweet root vegetables and fragrant herbs, delivering a creamy and soothing dish. It’s simple to prepare and makes a great starter or light meal on chilly days.

A light yellow creamy soup fills a white bowl, smooth in texture with some small air bubbles, topped with scattered fresh chopped green herbs and tiny black pepper specks. The bowl sits inside a second white bowl, both stacked on a folded light beige cloth on a white marbled surface. A shiny silver spoon lies to the left side near the bowls, and a small white bowl with more green herbs is partly visible on the right. The scene is softly lit and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
½ small bunch thyme, leaves picked
3 large carrots, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
1 litre vegetable stock
100ml double cream
¼ bunch parsley, finely chopped (optional)
½ tsp black pepper

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and celery, frying gently for about 10 minutes until softened. Stir occasionally and add a small splash of water if the vegetables begin to catch.
Step 2: Stir in the crushed garlic, thyme leaves, and black pepper. Cook for 2 more minutes to release the flavors.
Step 3: Add the chopped carrots and parsnips to the pan, then pour in the vegetable stock. Bring the mixture to a boil.
Step 4: Reduce the heat to a simmer and cook for 20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
Step 5: Use a stick blender to blend the soup until smooth. Stir in the double cream and blend briefly again to combine. Taste and adjust seasoning if needed.
Step 6: Serve the soup hot, garnished with chopped parsley if desired.

Tips & Variations

For a richer soup, replace the double cream with coconut milk for a dairy-free option.
Add a pinch of nutmeg or cumin for a warm spice twist.
If you prefer a chunkier texture, reserve some cooked vegetables before blending and stir them back in at the end.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming. This soup can also be frozen for up to 2 months; thaw overnight in the fridge and reheat before serving.

How to Serve

A thick creamy yellow soup fills a white bowl, topped with small pieces of chopped green herbs and a light sprinkle of black pepper, creating a fresh and colorful contrast. The bowl sits inside another white bowl, both resting on a folded beige textured cloth on a white marbled surface. A spoon is placed nearby and a small white dish with more chopped green herbs is partly visible. The soup surface is smooth and glossy, showing its rich texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock can be used if you prefer a non-vegetarian version. It will add a different depth of flavor but works well with the root vegetables.