Description
This creamy and comforting Carrot Parsnip Soup combines the natural sweetness of carrots and parsnips with aromatic thyme and a touch of garlic. Roasting the vegetables first adds a deeper flavor, but the soup can also be quickly prepared on the stovetop. Blended to a smooth finish and optionally enriched with heavy cream or coconut milk, it makes a perfect appetizer or light meal, garnished with fresh parsley or chives.
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 1 yellow onion, diced
- 2 cloves garlic, minced
Seasoning and Herbs
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish
Liquids and Fats
- 1 tablespoon olive oil
- 1 tablespoon butter (or more olive oil for a dairy-free option)
- 4 cups vegetable broth
- 1/4 cup heavy cream or coconut milk (optional)
Instructions
- Optional Roasting: Preheat the oven to 400°F (200°C). Spread the peeled and chopped carrots and parsnips on a baking sheet and roast for about 25 minutes until tender and caramelized. This step enhances the natural sweetness and adds depth of flavor to the soup.
- Sauté Aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Then add the minced garlic and thyme, cooking for another minute until fragrant.
- Add Vegetables and Broth: Add the chopped carrots, parsnips (roasted or raw), and vegetable broth to the pot. Bring the mixture to a simmer and cook for 20 to 25 minutes, or until the vegetables are very tender and easily pierced with a fork.
- Blend Soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy.
- Finish and Serve: Stir in the heavy cream or coconut milk if using. Season the soup with salt and pepper to your taste. Serve the soup warm, garnished with fresh parsley or chives for a bright pop of color and freshness.
Notes
- Roasting the vegetables before simmering adds a deeper, sweeter flavor but can be skipped for a quicker preparation.
- Use coconut milk as a dairy-free alternative to heavy cream for a vegan-friendly version.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Adjust the soup’s consistency by adding more broth if it’s too thick.
- For extra texture, reserve some cooked vegetables before blending and stir them back in after pureeing.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
