Description
This creamy Carrot & Parsnip Soup is a comforting and nutritious dish made from sautéed onions, celery, carrots, and parsnips, simmered in vegetable stock and blended to a smooth, velvety texture with a touch of double cream. It’s perfect for a cozy meal and garnished with fresh parsley for added freshness.
Ingredients
Scale
Vegetables
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 3 large carrots, peeled and roughly chopped
- 2 large parsnips, peeled and roughly chopped
- 2 garlic cloves, crushed
- ½ small bunch thyme, leaves picked
- ¼ bunch parsley, finely chopped (optional)
Cooking Essentials
- ½ tbsp olive oil
- 1 litre vegetable stock
- 100ml double cream
- ½ tsp black pepper
Instructions
- Sauté aromatics: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onions and celery, frying for about 10 minutes while stirring occasionally until softened but not browned. If the mixture begins to stick or catch on the pan, add a small splash of water to prevent burning.
- Add garlic and herbs: Stir in the crushed garlic, thyme leaves, and ½ teaspoon of black pepper. Cook this mixture for an additional 2 minutes to release the flavors, stirring continuously to prevent sticking.
- Add root vegetables and stock: Add the roughly chopped carrots and parsnips to the pan, then pour in the vegetable stock. Increase the heat to bring the mixture to a boil.
- Simmer until tender: Once boiling, reduce the heat to low and cover partially. Let the soup simmer gently for 20 minutes, stirring occasionally, until all the vegetables are tender and easily pierced with a fork.
- Blend soup smooth: Use a stick blender directly in the pan to blend the soup until completely smooth. Take care while blending hot liquids.
- Add cream and finish blending: Pour in the 100ml of double cream and blitz again briefly until the soup is fully combined and creamy. Taste and adjust seasoning as needed.
- Serve and garnish: Ladle the soup into bowls and scatter finely chopped parsley on top if using for a fresh, vibrant finish.
Notes
- You can substitute double cream with coconut cream for a dairy-free version.
- If you prefer a thinner soup, add some extra vegetable stock or water when blending.
- Thyme can be replaced with rosemary or sage for a different herbal flavor.
- This soup keeps well refrigerated for up to 3 days and freezes nicely.
- For added protein, stir in cooked lentils or white beans before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: carrot soup, parsnip soup, creamy vegetable soup, vegetarian soup, healthy winter soup
