Carrot and Parnisp soup -

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 cold weather. 
Print Recipe
3.53 from 36 votes


  • 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


  1. 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.

  2. Add the carrots and parsnips 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 the paprika, garlic powder, chili powder, salt, and pepper.

  5. 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.

  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

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

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