Carrot Parsnip Soup

Looking for an easy, comforting meal? This Carrot Parsnip Soup only requires a short list of ingredients and adds up to a whole lot of nourishing goodness in a bowl. I can guarantee you’d love this comforting soup for your busy weeknights!

This is definitely the easiest recipe ever because you just need to chop the veggies and basically throw everything in a pot, simmer it, purée it and you are ready to taste it. I am sure you will love this quick and simple soup because this is really delicious and it has everything you expect from a Carrot Parsnip Soup recipe: creamy, slightly sweet and flavorful.

More Healthy Soup Recipes to Try:

• Spicy Carrot Soup: This soup will warm you up on those chilly night. It is made with carrots, curry, garlic powder, coriander and a little bit of cayenne pepper.

• Carrot Leek Soup: It’s made with a classic carrot-leek combination. It’s easy to simmer up, perfect for a cold or busy day and it tastes AWESOME!

• 20-minutes Butternut Squash Soup: It’s a simple, easy and delicious quick healthy lunch to enjoy during fall/winter cold-weather. It’s paleo, Whole30, gluten-free, dairy-free and low-carb.

Thanks a lot for reading. Want to browse all of my healthy recipe posts? Follow my Primavera Kitchen Board on Pinterest and Soups and Stews Pinterest Board.

MY OTHER RECIPES

Carrot and Parsnip Soup

Yield: 4 people

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

This creamy, gluten-free, paleo-friendly and Whole30 Carrot Parsnip Soup is a delicious dinner or lunch option for this cold weather. 

Print Recipe

3.8 from 24 votes

Ingredients

US Customary - Metric

• 1 tspb extra-virgin olive oil
• 1 cup onions — chopped
• ½ cup celery — chopped
• 2 cups carrot — chopped
• 2 cups parsnip — chopped
• 4 cups veggie broth
• 2 tsp paprika
• 1 tsp garlic powder
• ½ tsp chili powder
• Salt and ground black pepper
• Chives for garnishing

Instructions

1. In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions and celery. Cook until onions are translucent.
2. Add the carrots and parsnip along with 4 cups of vegetable broth.
3. Bring it to a boil, cover, and cook for about 20 minutes or until the vegetables are soft.
4. Add paprika, garlic powder, chili powder, salt, and pepper.
5. Using an immersion hand blender or a counter-top blender puree the veggies. It is not necessary to remove the rest of the liquid from the pot to puree the veggies.
6. Taste and add any extra seasonings, if necessary.
7. Serve topped with fresh chives.

Course: Soup

Cuisine: American

Keyword: dairy free, gluten-free, healthy, lunch, paleo, side dish, soup, vegan, vegetarian, whole30

All text and images © Olivia / Primavera Kitchen.

Nutrition Information

Amount per serving (1/4) — Calories: 137, Fat: 4g, Saturated Fat: 1g, Sodium: 87mg, Potassium: 650mg, Carbohydrates: 24g, Fiber: 7g, Sugar: 8g, Protein: 3g, Vitamin A: 261%, Vitamin C: 32%, Calcium: 7%, Iron: 8%

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