At this time of the year, it is just perfect to wrap up in a blanket with a warm bowl of soup! This is exactly what we were doing last evening with a bowl of this delicious carrot parsnip soup. I had the leftover soup as a cold soup for lunch today and it was equally delicious. So this is one soup recipe you want to bookmark for both winters and summers!
I love the simplicity of this one-pot recipe. Chopping, cooking and cleaning all go hand in hand and you are done with all in under 40 mins. And the aroma of fresh thyme with notes of cinnamon and bay leaf is beautiful! I love using fresh herbs, and right now the market is full of fresh thyme, sage, rosemary and other herbs. Maybe I should dry my own herbs for summers instead of buying later.
This was the first time I was cooking parsnip (can you believe that!). We don’t see parsnip in local vegetable markets in India, so it isn’t vegetable I grew up with. Probably that is the reason why I never really got around trying one. Until now. For the first time, I wanted it to be a simple, tried and tested recipe. And carrots and parsnips seem like a very popular combination.
Carrot is my newest, favourite soup vegetable. There are just so many ways to make the humble carrot soup. I can roast them for soup, or combine them with leeks for a sweeter taste, or like this recipe; make a carrot and parsnip soup. I am sure there are more carrot soup recipes and I am only just starting to learn and make the most of this beautiful winter vegetable.
Do share your own recipes or variations of the simple carrot parsnip soup. If you like this recipe, please take a moment to rate it. It will really encourage me. Thanks!
Carrot Parsnip Soup - Easy and Healthy
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 2 cups carrot , peeled and chopped
- 2 cups parsnip , peeled and chopped
- 3 cloves garlic , crushed
- 1 cup onion , chopped
- 2 tbsp olive oil
- 4 cups low salt vegetable stock (or use water)
- 1 bay leaf
- 2 inch cinnamon stick
- 5-6 sprigs of fresh thyme , divided
- rock salt , to taste
- ground black pepper , to taste
- 1 tbsp balsamic vinegar
- Heat oil in a thick-bottomed large pot. When the oil is hot add garlic, onion, cinnamon and bay leaf. Sauté and cook till the onions turn soft and translucent.
- Add the carrots, parsnip, salt, 3 sprigs of thyme and 4 cups of vegetable stock (or water).
- Bring the soup to a boil and then cook covered for about 15 minutes till the vegetables are tender.
- Remove from heat. Remove and discard the cinnamon sticks, bay leaf and thyme sprigs from the soup. I use a slotted spoon to get all of them out.
- Using a hand blender, blend the carrot and parsnip soup to smooth. You shouldn't need to, but add more water if required.
- Season with the remaining fresh thyme (removed from its stalk), freshly ground pepper and some balsamic vinegar.
- Serve hot or refrigerate and serve cold during summers.
- The soup stays well in fridge for next day. So you can make it ahead for a party.
- Don't throw away the peels of all the vegetables. Wash them thoroughly and freeze or store in fridge for upto 2 days. Use to make vegetable stock!
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