Amazing Carrot & Parsnip Soup: 1 Hour Meal
Oh, soup! There’s just something so incredibly comforting about a warm bowl, isn’t there? Especially when it’s packed with goodness and has that amazing, deep flavor that just hugs you from the inside. That’s exactly why I’m so excited to share my absolute favorite Carrot & Parsnip Soup recipe with you today. It’s one of those things I’ve made a million times, and it never, ever disappoints. The secret, trust me on this, is roasting those veggies first! It brings out this incredible sweetness and a little bit of caramelization that you just can’t get from boiling. It reminds me of chilly evenings when I was a kid, and my mom would make a big pot of soup to warm us up. It’s simple, it’s wholesome, and it’s pure deliciousness in a bowl.
Why You’ll Love This Carrot & Parsnip Soup
Seriously, this soup is a winner! It’s one of those recipes that just works perfectly, every single time. You’ll love how quick it is to get on the table, especially on a busy weeknight. Plus, the natural sweetness from the roasted veggies is just *chef’s kiss*! It’s also packed with healthy stuff, making it a great choice for a light lunch or a starter. And the best part? It’s super versatile!
- Quick to make – ready in about an hour!
- Incredible, deep flavor from roasting.
- Naturally sweet and delicious.
- Packed with healthy vegetables.
- Easily made vegan!
Deep Flavor From Roasted Vegetables
Okay, so the roasting is where the magic *really* happens. When you roast carrots and parsnips, their natural sugars caramelize, creating this amazing depth of flavor. It’s way richer and sweeter than just boiling them, giving your soup a beautiful, complex taste that’s just irresistible. It makes all the difference! For more on the science of caramelization, you can check out this explanation.
Simple Ingredients, Delicious Results
You don’t need fancy or hard-to-find ingredients for this soup. Just good old carrots, parsnips, onions, and some basic pantry staples. It just goes to show that with a little bit of roasting magic and a few simple things, you can whip up something truly special and gourmet-tasting right in your own kitchen. It’s proof that delicious doesn’t have to be complicated!
Gathering Your Carrot & Parsnip Soup Ingredients
Alright, let’s get our shopping list sorted for this gorgeous Carrot & Parsnip Soup! You’ll need about 2 pounds of carrots, all peeled and chopped up into nice, bite-sized pieces. Then grab about 1 pound of parsnips, peeled and chopped too – same size as the carrots so they roast evenly. For that aromatic base, we need one large onion, also chopped, and about 3 cloves of garlic, which you’ll want to mince really fine. You’ll also need 4 cups of good quality vegetable broth to give our soup its lovely liquid foundation. If you’re feeling a bit decadent, you can add about half a cup of heavy cream for extra richness, but it’s totally optional! Don’t forget 2 tablespoons of olive oil for roasting, 1 teaspoon of dried thyme for that herby warmth, and of course, salt and pepper to taste. That’s it – simple, right?
How to Prepare This Delicious Carrot & Parsnip Soup
Alright, let’s get this amazing soup bubbling! It’s really not complicated at all, I promise. We’ll start by getting those veggies ready for their flavor-boosting roast. Then we’ll build a super aromatic base, let everything simmer together, and finally, blend it all into silky smooth perfection. You’ll be amazed at how easy it is to create such a rich and satisfying dish. Make sure you have a good-sized pot and a blender handy!
Roasting the Root Vegetables
First things first, preheat your oven to a nice hot 400°F (200°C). Grab a big baking sheet and toss your chopped carrots and parsnips right onto it. Drizzle them with the olive oil, sprinkle generously with salt and pepper, and give them a good mix so they’re all coated. Pop them into the oven and let them roast for about 25 to 30 minutes. You’re looking for them to be nice and tender when you poke them with a fork, and ideally, a little bit caramelized around the edges. This step is SO important for developing that deep, sweet flavor!
Building the Soup Base
While those gorgeous veggies are roasting away, let’s get the flavor base going. Heat up a large pot or Dutch oven over medium heat. Add your chopped onion and let it soften up, stirring occasionally, for about 5 minutes. You don’t want it to brown, just get nice and tender. Now, toss in your minced garlic and the dried thyme. Stir it all around for just about a minute more until you can really smell that wonderful fragrance. It’s amazing how much flavor these simple aromatics add!
Simmering and Blending to Perfection
Once your roasted carrots and parsnips are looking perfect, carefully add them straight into the pot with the onions and garlic. Pour in the vegetable broth, give it a good stir, and bring it all up to a gentle simmer. Once it’s simmering, reduce the heat to low, pop a lid on, and let it cook for about 10 minutes. This lets all those lovely flavors meld together. Now for the fun part! Carefully transfer the hot soup to your blender. If you’re using an immersion blender, just stick it right into the pot. Blend everything until it’s super smooth and creamy. Be careful, hot soup can splatter!
Finishing Touches for Your Carrot & Parsnip Soup
After you’ve blended your soup to a beautiful, silky consistency, pour it back into the pot. If you’re using the heavy cream for that extra touch of luxury, stir it in now. Just heat the soup gently until it’s warmed through – you don’t want it to boil after adding the cream. Give it a taste and add more salt and pepper if you think it needs it. And there you have it – your absolutely delicious Carrot & Parsnip Soup is ready to be enjoyed!
Expert Tips for the Perfect Carrot & Parsnip Soup
Want to make sure your soup is absolutely perfect? Trust me, a few little tricks go a long way! Always pick the freshest carrots and parsnips you can find – they should feel firm and have a nice vibrant color. Make sure you chop your veggies pretty evenly; this helps them roast at the same rate, so you don’t end up with some mushy and some still a bit firm. And when you’re blending, go slowly at first, especially with hot soup! If you want it super smooth, you can even strain it through a fine-mesh sieve after blending, though I find my immersion blender gets it pretty silky on its own.
Ingredient Notes and Substitutions
If you can’t find parsnips, don’t sweat it! Sweet potatoes or even a bit of celery root can work in a pinch, though they’ll change the flavor profile a little. For the vegetable broth, a good quality one really makes a difference, but chicken broth works too if you’re not keeping it vegetarian. And for my vegan friends, just skip the heavy cream or use a splash of full-fat coconut milk (from a can, not the carton!) for a creamy finish. You can also use water instead of broth if you’re really in a bind, but it won’t have as much depth.
Serving Suggestions for Your Carrot & Parsnip Soup
This hearty Carrot & Parsnip Soup is fantastic all on its own, but it’s even better with a few little extras! A chunk of crusty bread is practically mandatory for dunking – think sourdough or a nice baguette. You could also serve it with a light side salad if you want to make it a more complete meal. And for a pop of freshness and color, don’t forget a sprinkle of fresh parsley or chives right on top before you serve. It just makes everything look and taste even more special!
Storing and Reheating Your Carrot & Parsnip Soup
Got leftovers? Lucky you! Let your delicious Carrot & Parsnip Soup cool down completely, then pop it into an airtight container. It’ll keep beautifully in the fridge for about 3 to 4 days. When you’re ready for more, the best way to reheat it is gently on the stovetop over low to medium heat. Give it a stir every now and then until it’s warmed all the way through. Avoid boiling it vigorously, especially if you added cream, to keep that lovely smooth texture.
Frequently Asked Questions About Carrot & Parsnip Soup
Got questions about this cozy soup? I’ve got answers!
Q: Can I make this Carrot & Parsnip Soup ahead of time?
Absolutely! This soup is actually even better the next day as the flavors really meld together. Just let it cool completely, store it in an airtight container in the fridge, and reheat gently on the stove. Easy peasy!
Q: I don’t have parsnips, what else can I use?
No parsnips? No problem! You can swap them out for sweet potatoes or even celery root. They’ll give the soup a slightly different flavor, but it will still be wonderfully delicious. Just make sure to chop them to a similar size as the carrots for even roasting.
Q: How can I make this soup thicker or thinner?
If your soup is too thick after blending, just stir in a little more vegetable broth or water, a tablespoon at a time, until it reaches your desired consistency. If it’s too thin, you can simmer it uncovered for a few extra minutes to let some of the liquid evaporate, or try blending in a bit more roasted vegetable or even a tiny bit of cooked potato.
Q: Can I freeze this soup?
Yes, you sure can! This roasted vegetable soup freezes beautifully. Let it cool completely, then store it in freezer-safe containers. It should last for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stovetop.
Estimated Nutritional Information
Just a heads-up, these numbers are estimates and can change a bit depending on the exact ingredients you use! For a serving of about 1.5 cups, you’re looking at roughly 250 calories, 12g of fat (6g saturated), 4g of protein, and 30g of carbohydrates. It’s a pretty wholesome bowl, right?
Print
Amazing Carrot & Parsnip Soup: 1 Hour Meal
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A smooth and flavorful soup made from roasted carrots and parsnips, seasoned with herbs.
Ingredients
- 2 lbs carrots, peeled and chopped
- 1 lb parsnips, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots and parsnips with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and slightly caramelized.
- While vegetables are roasting, heat a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and thyme and cook for 1 minute more until fragrant.
- Add roasted carrots and parsnips to the pot.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat and cook for 10 minutes.
- Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
- Return soup to the pot. Stir in heavy cream if using.
- Heat gently until warmed through. Season with additional salt and pepper if needed.
- Serve hot.
Notes
- For a vegan option, omit the heavy cream or use a dairy-free alternative.
- Garnish with fresh parsley or chives.
- Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Carrot Parsnip Soup, Roasted Vegetable Soup, Creamy Vegetable Soup, Healthy Soup, Easy Soup Recipe
