This creamy carrot and parsnip soup is a perfect blend of simplicity and nutrition, making it an ideal choice for a wholesome, comforting meal.
Packed with fiber-rich root vegetables, it supports digestion and provides a steady release of energy.

Creamy Carrot and Parsnip Soup
Equipment
- 1 Heavy-bottomed saucepan
- 1 sharp chef’s knife
- 1 Stick blender (immersion blender)
- Measuring cups and spoons set
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion diced
- 2 stalks celery finely sliced
- 1 large garlic clove minced
- 1½ teaspoons fresh rosemary finely chopped
- ½ tablespoon fresh thyme leaves finely chopped
- 3 medium carrots peeled and roughly chopped
- 2 medium parsnips peeled and roughly chopped
- 1 litre vegetable stock
- 100 ml double cream heavy cream
- ½ teaspoon sea salt divided
- ¼ teaspoon freshly ground black pepper
Instructions
- Preparing Your Ingredients: Begin by gathering all your ingredients in one place to streamline the cooking process. Peel the carrots and parsnips carefully using a vegetable peeler, then roughly chop them into similar-sized pieces to ensure even cooking. Dice the brown onion finely, slice the celery stalks thinly, and mince the garlic clove. Next, finely chop the fresh rosemary and thyme leaves. Having everything prepped and measured beforehand will make the cooking process smooth and efficient.
- Heating the Olive Oil and Softening Vegetables: Place a heavy-bottomed saucepan over medium heat and pour in one tablespoon of olive oil. Allow the oil to warm until it shimmers gently, indicating it is hot but not smoking. Add the diced onion and sliced celery to the pan. Stir frequently using a wooden spoon to prevent sticking or burning. Cook these aromatics slowly for approximately 15 minutes until they become soft, translucent, and fragrant, releasing their natural sweetness which forms the base flavor of your soup.
- Infusing Herbs and Garlic: Once the onion and celery have softened, add the minced garlic and freshly chopped rosemary and thyme to the saucepan. Stir constantly for about 1 to 2 minutes, just until the garlic becomes fragrant but does not brown. This short cooking time helps to release the essential oils from the herbs and garlic, imparting a delicate yet robust aroma and flavor that will infuse throughout the soup.
- Adding Root Vegetables and Stock: Next, carefully add the chopped carrots and parsnips to the saucepan, stirring them to coat with the aromatic base. Pour in the litre of vegetable stock, which will provide a rich, savory backdrop to the sweet and earthy flavors of the roots. Season with half a teaspoon of sea salt and a quarter teaspoon of freshly ground black pepper. Stir everything gently, then bring the mixture to a gentle simmer over medium to low heat.
- Simmering for Tenderness: Allow the soup to simmer uncovered for about 20 minutes. During this time, the carrots and parsnips will soften completely, absorbing the flavors of the herbs and stock.Check occasionally and stir gently to prevent anything from sticking to the bottom of the pan. The goal is to achieve tender vegetables that are easy to blend, creating a smooth, velvety texture.
- Blending to Creamy Perfection: After the vegetables are tender, it’s time to puree the soup. Using a stick blender (immersion blender), blend the soup directly in the pot. Move the blender slowly in circular motions until the soup is completely smooth and creamy with no lumps remaining.If using a regular blender, carefully transfer the soup in batches, ensuring not to overfill the blender jar to avoid splashes of hot liquid. Blend until silky smooth, then return it to the saucepan.
- Finishing with Cream and Seasoning Adjustment: With the soup smooth, reduce the heat to low. Gradually stir in 100 ml of double cream, folding it gently into the soup to create a rich, luscious consistency. Take this moment to taste and adjust the seasoning — add a pinch more salt or pepper if needed. Let the soup warm gently for another 1 to 2 minutes on low heat, ensuring it does not boil to prevent the cream from curdling.
- Serving and Enjoying: Once heated through, the soup is ready to serve. Ladle it into bowls and consider pairing it with some freshly baked crusty bread for a delightful, satisfying meal. This soup can be enjoyed immediately, offering warmth and comfort with every spoonful. Its creamy texture and balanced flavors make it a wonderful choice for lunch or dinner, especially during cooler months.
Notes
- Use fresh herbs for the best flavor; dried herbs can be used but reduce the quantity by half.
- When chopping vegetables, aim for uniform pieces to ensure even cooking.
- To prevent cream from curdling, add it only at the end over low heat and avoid boiling the soup afterward.
- If you prefer a thinner soup, add a little more vegetable stock or water before blending.
- This soup is naturally vegetarian and can easily be made vegan by substituting double cream with coconut cream or a plant-based alternative.
- Avoid freezing soups with cream as they can separate and become grainy upon thawing.
The inclusion of fresh herbs adds a fragrant depth without extra calories, while the use of double cream offers a luscious texture balanced by heart-healthy olive oil.
With moderate protein content and a modest fat profile, this vegetarian soup is both satisfying and nourishing.
Its quick preparation and minimal ingredients make it a fantastic everyday recipe — perfect for busy weekdays or meal prep.
It’s warming, filling, and versatile, ideal for pairing with crusty bread or a light salad, making it a reliable go-to option when you want something healthy yet indulgent.
Must-Have Tools for Perfect Results
Heavy-Bottomed Saucepan
Essential for even heat distribution while sautéing onions and celery, preventing burning and ensuring consistent cooking.
This versatile pot is a staple for soups, sauces, and stews in any kitchen.
Sharp Chef’s Knife
Precision chopping of carrots, parsnips, and herbs is key for uniform cooking. A high-quality chef’s knife streamlines prep and enhances safety and control in your kitchen.
Stick Blender (Immersion Blender)
Ideal for pureeing the soup directly in the pot, delivering a smooth, creamy texture without extra cleanup. It’s a must-have for homemade soups, smoothies, and sauces.
Measuring Cups and Spoons
Accurate measuring of herbs, liquids, and spices ensures balanced flavor every time.
Durable, standardized measuring tools are invaluable for reliable and repeatable cooking.
Wooden Spoon
Perfect for stirring the ingredients gently without scratching your cookware.
A wooden spoon is an indispensable, heat-resistant kitchen tool suitable for nearly every cooking task.
Chef’s Secrets for Silky Soup
Achieving a perfectly creamy texture without heaviness is the hallmark of this carrot and parsnip soup.
Slowly sweating the onions and celery over low heat is essential; this gentle cooking unlocks their natural sweetness without browning or bitterness.
Fresh herbs—especially rosemary and thyme—add an aromatic complexity that elevates the dish beyond simple vegetable soup.
When blending, using an immersion blender allows for controlled pureeing directly in the pot, minimizing mess and helping you achieve a velvety consistency.
Lastly, folding in the cream off heat preserves its smooth texture and richness without curdling, providing that luxurious mouthfeel which makes this soup so comforting.
Serving Suggestions for Every Occasion
This soup shines when served hot, paired with rustic, crusty bread to soak up the creamy broth.
For a heartier meal, add a side salad with fresh greens, toasted nuts, and a light vinaigrette to balance the soup’s richness.
It also pairs beautifully with a slice of warm whole-grain bread or garlic toast for extra flavor.
For entertaining, serve it in small cups as an elegant appetizer or starter.
Garnish with a sprinkle of fresh herbs or a drizzle of good-quality olive oil to enhance presentation and flavor.
This versatile soup suits both casual family dinners and more refined occasions.
Storage Tips to Maintain Freshness
Store any leftover soup in an airtight container and refrigerate promptly.
It will keep well for up to two days but is best enjoyed fresh for optimal texture and flavor.
Reheat gently on the stovetop or in a microwave-safe bowl, adding a splash of water or stock if it thickens too much.
Because of the cream, freezing is not recommended; the soup may separate or develop an undesirable texture when thawed.
If you wish to freeze a cream-free version, omit the cream during initial cooking and add it fresh after reheating.
Always cool soup before refrigerating to prevent bacterial growth and maintain quality.
Frequently Asked Questions (FAQs)
1. Can I make this soup vegan or dairy-free?
Yes, simply replace the double cream with coconut cream, cashew cream, or any plant-based cream alternative.
The soup will remain creamy and flavorful without dairy.
2. What can I use instead of fresh herbs?
Dried rosemary and thyme can be substituted but use about half the amount, as dried herbs are more concentrated.
Add them earlier in the cooking process to allow their flavors to develop fully.
3. Is it necessary to peel the carrots and parsnips?
Peeling is recommended for a smoother texture and to remove any bitterness or dirt on the skin.
However, if using organic vegetables and thoroughly washed, you can leave the skin on for extra nutrients and fiber.
4. Can I prepare this soup in advance?
Absolutely! This soup can be made a day ahead and stored in the fridge. Just reheat gently and stir in fresh cream before serving to maintain its creamy texture.
5. How can I make the soup thicker or thinner?
For a thicker soup, reduce the amount of stock slightly or simmer longer uncovered to evaporate excess liquid.
To thin the soup, add additional stock, water, or cream during blending until you reach your desired consistency.