Roasting the vegetables for soup is an easy way to inject piles of flavour with very little active work. This carrot and parsnip soup is no exception, with almost no hands-on time for a delicious simple soup that’s a good option at any time of year.
Both carrots and parsnips (and onions, and garlic) store very well during the colder months and are locally available just about year-round, so this is an any-season soup. Peak season is late summer and early autumn but it’s a good soup to make with stored root veg and high in several vitamins and nutrients, especially vitamin A.
This recipe is adapted from my roasted parsnip soup. For a couple other great silky-smooth soups for every season, try cauliflower potato soup or roasted tomato, zucchini, and eggplant soup.
Ingredients
Ingredient Notes and Substitutions
- Carrots: this is May in Sweden, so I’m using cow carrots, or hardy over-wintered carrots. Use any type you like but I don’t recommend purple varieties, which make for an unpleasantly brown-ish soup.
- Parsnips: you can see that the parsnips used here are a bit shrivelled, and that’s fine! They’ve been stored over winter and taste just as good when roasted. No need to peel.
- Garlic: the garlic is roasted with the vegetables so it adds a slight sweetness and mild garlic flavour.
- Herbs: pictured is herbes de Provence but you can use any herb blend you like, especially if it contains thyme, rosemary, and oregano. To use fresh soft herbs, add then after the vegetables have roasted for the residual heat to release the oils rather than roasting them.
- Vegetable broth: use any broth you like, but a decent one will make a difference here.
Step by Step
Step 1: add the vegetables, oil, herbs, salt, and pepper to a roasting dish and mix to combine.
Step 2: roast for about 40 minutes, until softened and lightly golden.
Step 3: add to a pot (or heat-safe blender) and mix.
Step 4: blend until smooth, season to taste, and serve.
Recipe Notes
If you don’t have an immersion blender, simply cool the ingredients before mixing in a standing blender. Some will be marked as heat-safe and then it’s fine to use hot ingredients, but be sure to check, and don’t use a food processor.
This is an easy way to roast garlic, and a method I use often. Be careful when removing the roasted garlic from its skin as it is hot inside.
To increase the protein for this recipe and make it into more of a meal, blend in 400g (14 oz.) cooked or canned (and rinsed) white beans or chickpeas. Cooked red lentils can be used too.
How to Store
Storage: once the soup has cooled, keep it in a sealed container in the refrigerator for up to three days.
Freezing: transfer cooled soup to airtight containers and freeze for up to three months. Thaw in the refrigerator and reheat as usual.
Newsletter
Expert Tips
- Make sure the carrots are cooked: they take a bit longer than parsnips, so if you’re checking to see if they’re soft, check a larger piece of carrot.
- Season to taste: this will depend on how salty the broth is, how much salt is lost in the baking dish when the veg is transferred, and so on – taste the soup and season as needed before serving (it will almost definitely need more salt).
- Reheat if needed: if you use hot broth, the soup can be served immediately after blending. If it’s cold or at room temperature, simply reheat the soup before serving.
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Carrot and Parsnip Soup
Ingredients
- 300 grams parsnips ~3 medium
- 300 grams carrots ~2 large
- ½ medium onion
- 5 cloves garlic skin on
- 1 tablespoon olive oil
- 2 teaspoons dried herbs I use herbes de Provence
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1200 ml vegetable broth
Instructions
- Preheat the oven to 200°C (400°F). Scrub the parsnips and carrots, then top and tail them. There's no need to peel these vegetables. Cut into rounds about 2cm (¾ in.) in size and add to a large baking dish.300 grams parsnips, 300 grams carrots
- Peel the onion and cut into thick strips. Add to the baking dish with the garlic, oil, herbs, salt, and pepper.1/2 medium onion, 5 cloves garlic, 1 tablespoon olive oil, 2 teaspoons dried herbs, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- Roast for about 40 minutes, or until lightly golden and softened. Try not to have cut ends of onion sticking up as it might burn at the thinnest parts.
- Once the vegetables have cooked, cool slightly before removing the garlic cloves from their skin. Transfer everything to a large pot and add the vegetable broth. Mix with an immersion blender until smooth.1200 ml vegetable broth
- Season to taste and reheat if needed. Serve hot.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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