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–+ servings
Carrot and Parsnip soup.
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5 from 1 vote

Carrot and Parsnip Soup

Packed with wholesome ingredients and warm spices, this easy Carrot and Parsnip Soup is the perfect dish to enjoy on a chilly day!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Author: James Wythe

Ingredients

  • 2 tbsp vegetable oil or neutral oil
  • 2 small onions quartered
  • 450 g carrots
  • 450 g parsnip
  • 3 cloves garlic
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1.5 l vegetable stock (6 cups)
  • ½ lemon juiced
  • Salt and pepper to taste
Metric - US Customary

Instructions

  • Firstly, preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
    Prepare your veggies; peel and chop carrots and parsnip. Peel the onions and cut them into quarters. Make sure the carrots and parsnip are cut into the same pieces so they will bake evenly.
  • Add all veggies, carrots, parsnip, and garlic onto the prepared baking sheet. Drizzle the veggies with olive oil and season to taste with salt and pepper. Roast the veggies for 20 minutes. Reduce heat to 400°F/200°C, stir the veggies, and roast for another 20 minutes. Once the veggies are roasted, allow them to cool completely.
  • Place the cooled veggies into a food blender and add the stock and blend until smooth.
  • Transfer the blended soup to a saucepot. Add coriander and turmeric and season to taste with salt and pepper. Squeeze in lemon juice. Reheat the soup over medium heat and allow it to simmer for 2-3 minutes before serving.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. 
To Freeze: After cooling, put it an airtight container in the freezer for up to 3 months.
Tip 1: If you don't have a food blender, you could also use an immersion blender while the ingredients are in the large saucepan.
Tip 2: To add a little protein, add some red lentils to the mix.
Tip 3: This is a great recipe to double and then freeze! Freeze in individual size containers for quick lunches.

Nutrition

Calories: 154kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Fiber: 6g | Sugar: 10g