Search

Creamy carrot and parsnip soup

(193 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Creamy carrot and parsnip soup
Creamy carrot and parsnip soup
  • Serves: 4

  • Prep time:

  • Cooking time:

    (may need 10 mins more)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Try this delicious creamy carrot and parsnip soup recipe is easy to make, simple and healthy too. This recipe takes around 40 mins to make and serves 4 people. It's a quick recipe that is perfect for keeping you warm in the winter months. This recipe is ideal for using up leftovers from your Sunday roast dinner. If you use already cooked root veg, you don't need to soften them. Just add with stock and simmer to make the soup. Why not serve with crusty bread, parsnips crisps or homemade croutons for an extra crunch? Parsnip and carrot soup is a real winter warmer! Any leftovers can be stored in a Tupperware in the fridge for up to 2 days.

Ingredients

  • 4tbsp butter, softened
  • 1 large onion, peeled and chopped
  • 450g (15oz) carrots, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 1 level tbsp freshly grated root ginger
  • 1 level tsp finely grated orange rind
  • 600ml (1 pint) vegetable stock
  • 125ml (4fl oz) single cream
  • Salt and ground black pepper
  • Sprigs of fresh coriander, to garnish

The parsnip soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the parsnip soup and stir in the cream just before serving.

Method

  1. Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
  2. Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
  3. Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.


More soup recipes

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 307(kcal)
  • Fat 21.0g
  • Saturates 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(193 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99