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Creamy Carrot and Parsnip Soup

Kathleen R. Coffey
A velvety and flavorful carrot and parsnip soup infused with fresh herbs, made creamy with double cream and enriched with olive oil. This wholesome, vegetarian soup is simple to prepare, nutritious, and perfect for any season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine British
Servings 4

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.