Looking for an easy, comforting meal? This Carrot Parsnip Soup only requires a short list of ingredients that create a whole lot of goodness in a bowl. I guarantee you’ll love this comforting soup on your busy weeknights!
Now that the weather has been cooler out, I’ve been on a soup kick. I’ve made, Chicken Noodle Soup, Ground Turkey Soup with Veggie Roots, Healthier Slow Cooker Beef Stew Recipe, Sweet Potato Chicken Soup Recipe, and now this carrot parsnip soup!
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 eat.
I am sure you will love this quick and simple soup because it is really delicious and has everything you expect from a Carrot Parsnip Soup recipe: creamy, slightly sweet, and full of flavor. Want a side dish to go with this? Try this Chopped Red Cabbage Kale Salad.
More Fall-Inspired soup recipes to try:
- Spicy Carrot Soup: This soup will warm you up on those chilly nights. It is made with carrots, curry powder, garlic powder, ground coriander, and a little bit of cayenne pepper.
- Carrot Leek Soup: It’s made with a classic carrot-leek combination. It’s easy to make, perfect for a cold or busy day, and tastes AWESOME!
- 20-minutes Butternut Squash Soup: This recipe makes a simple, easy, and delicious lunch to enjoy during the fall/winter cold weather.
Thanks a lot for reading. Want to browse all of my cozy and delicious recipe posts? Follow my Primavera Kitchen Board on Pinterest and Soups and Stews Pinterest Board.
Carrot and Parsnip Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup onions chopped
- ½ cup celery chopped
- 2 cups carrots chopped
- 2 cups parsnips chopped
- 4 cups veggie broth
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- salt and ground black pepper
- chives for garnishing
Instructions
- In a large pot over high heat, add the olive oil. When the pan and oil are hot, turn the heat down to medium, and add the onions and celery. Cook until the onions are translucent.
- Add the carrots and parsnips along with 4 cups of vegetable broth.
- Bring it to a boil, cover, and cook for about 20 minutes or until the vegetables are soft.
- Add the paprika, garlic powder, chili powder, salt, and pepper.
- Using an immersion hand blender or counter-top blender, puree the veggies. It is not necessary to remove all the liquid from the pot to puree the veggies.
- Taste and add any extra seasonings, if necessary.
- Serve topped with fresh chives.
Notes
- Use low sodium broth if you want to decrease your salt content.
- If you find the soup too thick for your liking, you can add more broth to thin it out.
- You can puree the soup as smoothly or chunky as you prefer.
- To store: Store leftover carrot and parsnip soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot. Since it's thick, you'll need to stir it throughout.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More soup recipes to try:
This Zucchini Soup is so fresh and summery!
This picture speaks for itself! This Pasta Soup with Sweet Potato and Peas is delicious!
I love the combo of this Beet and Sweet Potato Soup. Yummy!!
I could do with a bowl of this now!
I just love the color of this gorgeous soup, Olivia! It looks so light and healthy and I’m definitely craving this for lunch today! 🙂
Gorgeous pictures, Olivia! the soup looks healthy and delicious! 🙂
I have all of these ingredients already at home! I think you just decided dinner for me : ) Hope you’re having a great time in Brazil friend!
I think you’ve just captured the answer perecftly
Very v Interesting,must find my way to dat site too!!!U come up with lods of ideas galore for us and introduce us to some really good deliciousness!IF am ever in Mexico, will definately look out for this!!!Super weekend to u!!!
Wow that color is gorgeous! What a comforting winter soup!!
I started a blog last year and put a list of quilts I wanted to finish this year. I didn’t reach my goal, but it did help me keep track a little better of what I have started. I’ll be adding to the list in a day or two.
I’m a little skeptical at first because of the texture, but I think I would like it. I like your white bowls stacked in one of the pictures!
This looks so good!
This soup looks delicious, Olivia! I love the pretty color and how creamy it is. Perfect for the winter!
This soup looks so good! I love the vibrant color, so healthy!
This soup looks amazing, Olivia! Love the wonderful and bright color!
This sounds and looks so delish, a lovely way to introduce more veggies in out diet. I always learn good things here 🙂
So pretty and I bet it tastes delicious! I’d love a big bowl of this for lunch right about now!
Yum! This is the kind of soup I could devour right now!!! Love the bright orange color! 🙂
can i freeze this?
Yes, you can.
All I can say is – Que rico!!!!! This looks delicious! I was searching for some summer soups now that the weather is getting colder here in Madrid. Love your blog!
Just tried making this, and it turned out delicious!
Reminds me of a squash soup but better, less sweet which was nice.
Thanks Olivia 🙂
You are very welcome 😉
I had all of the ingredients and was looking for a way to use up my parsnips. I was skeptical, but oh my goodness!! The taste is incredible!! Definitely adding to my soup rotation…can’t wait to make it for my mom! Thank you. I look forward to trying more of your recipes.
I just made this last night.Mine did not turn out thick like in pic.The taste is good,but likes eye appeal.
Made this tonight, it was delicious. Added a bit of tumeric and cumin for a bit of spice. We finished all 4 servings for dinner, will definitely make again. Thanks for the recipe.
Delicious
happy you liked it 😉