When the weather turns chilly, there’s nothing quite like a warm, comforting bowl of Roasted Parsnip and Carrot Soup. I’ve perfected this recipe over countless winter evenings, and it’s become my go-to for both casual weeknight dinners and impressive entertaining. The natural sweetness of roasted root vegetables combines with aromatic herbs to create a velvety smooth soup that’s both nourishing and delicious.
Ingredients
- 4 medium parsnips, peeled and chopped
- 4 large carrots, peeled and chopped
- 1 medium onion, roughly chopped
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream (optional)
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground pepper to taste
- 2 tablespoons honey (optional, for extra sweetness)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the chopped parsnips, carrots, onion, and garlic with olive oil on the prepared baking sheet. Season generously with salt and pepper.
- Roast the vegetables for 25-30 minutes, turning halfway through, until they’re tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot and add the stock.
- Bring to a simmer and cook for 5-10 minutes to let the flavors meld.
- Using an immersion blender (or transferring to a standard blender in batches), blend until completely smooth.
- Stir in the cream (if using) and thyme leaves. Adjust seasoning to taste.
- Simmer for an additional 2-3 minutes until heated through.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4-6 bowls
Recipe Notes
For the best results, cut your vegetables into similarly sized pieces to ensure even roasting. If your soup is too thick after blending, gradually add more stock until you reach your desired consistency. The natural sweetness of the vegetables intensifies with roasting, but taste before adding honey – you might not need it.
This soup freezes beautifully for up to 3 months. Just leave out the cream and add it when reheating. For a dairy-free version, substitute the cream with coconut milk or simply omit it entirely – the soup will still be wonderfully creamy thanks to the roasted vegetables.
To make this soup extra special, try garnishing with a swirl of cream, some crispy sage leaves, or a sprinkle of toasted pumpkin seeds. These toppings add wonderful texture and make each bowl feel restaurant-worthy.
Roasted Parsnip and Carrot Soup
Ingredients
- 4 medium parsnips peeled and chopped
- 4 large carrots peeled and chopped
- 1 medium onion roughly chopped
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream optional
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground pepper to taste
- 2 tablespoons honey optional, for extra sweetness
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the chopped parsnips, carrots, onion, and garlic with olive oil on the prepared baking sheet. Season generously with salt and pepper.
- Roast the vegetables for 25-30 minutes, turning halfway through, until they're tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot and add the stock.
- Bring to a simmer and cook for 5-10 minutes to let the flavors meld.
- Using an immersion blender (or transferring to a standard blender in batches), blend until completely smooth.
- Stir in the cream (if using) and thyme leaves. Adjust seasoning to taste.
- Simmer for an additional 2-3 minutes until heated through.