Carrot and parsnip soup recipe, carrot soup, winter soups
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4.5 from 8 votes

Carrot Parsnip Soup - Easy and Healthy

This carrot and parsnip soup is warm, comforting and full of delicious cinnamon, bay leaf and fresh thyme flavours. A perfect warm soup for cold wintery evenings and also as a cold soup during summers.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Continental
Servings: 4
Calories: 196kcal


  • 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!


Calories: 196kcal | Carbohydrates: 28.6g | Protein: 3.3g | Fat: 8.5g | Saturated Fat: 1.3g | Fiber: 6.4g | Sugar: 11.4g