Simple Carrot Parsnip Soup
This simple carrot parsnip soup is smooth, comforting, and naturally sweet. Made with basic vegetables and vegetable stock, it’s an easy homemade soup that’s perfect for a light lunch or cozy dinner.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 yellow onion diced
- 500 g parsnip peeled and chopped into small chunks
- 500 g carrot peeled and chopped into small chunks
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 l vegetable stock
- Parsley
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, season with the salt and black pepper, and cook for 4–5 minutes until softened and translucent.
- Stir in the chopped parsnips and carrots and cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the vegetable stock and bring the soup to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes until the vegetables are tender.
- Blend the carrot and parsnip soup until smooth using an immersion blender or countertop blender. Taste and adjust seasoning if needed, then serve hot, garnished with parsley.
Notes
Even Chopping: I like cutting the carrots and parsnips evenly, so they cook at the same pace and blend smoothly.
Blending While Hot: I blend the soup while it’s hot for the creamiest texture.
Texture Control: If the carrot parsnip soup feels too thick, I add a splash of hot stock until it reaches the consistency I like.
Fresh Finish: A little parsley at the end adds freshness without taking away from the natural sweetness.
Nutrition
Calories: 265kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1675mg | Potassium: 921mg | Fiber: 10g | Sugar: 15g | Vitamin A: 21414IU | Vitamin C: 31mg | Calcium: 98mg | Iron: 1mg
