There’s a special kind of magic in a bowl of parsnip and carrot soup. For me, it’s the memory of a snowy evening at my grandmother’s house. She would wrap me in her warmest blanket and serve this soup, steam curling up in the chilly air, carrying the earthy scent of roasted carrots and the faint sweetness of parsnips. It was love in liquid form, a bowl of warmth that said, “You’re safe, you’re home.”
This recipe takes her classic and adds a touch of modern flair with ginger and cumin for warmth and depth. It’s my way of keeping her tradition alive, with a dash of creativity.
Why You’ll Love This Soup
- Rich and Velvety Texture: Creamy and smooth, each spoonful feels indulgent.
- Warm, Earthy Flavor: Sweet carrots and parsnips pair beautifully with a hint of spice.
- Unique Twist: Fresh ginger and smoked paprika elevate the classic flavors.
- Simple Ingredients: Made with pantry staples and a few fresh vegetables.
Ingredients
For the Soup
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3 medium parsnips, peeled and chopped
- 4 medium carrots, peeled and chopped
- 1 medium potato, peeled and diced
- 4 cups vegetable stock
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp nutmeg
- Salt and black pepper, to taste
Optional Garnishes
- Greek yogurt or sour cream
- Fresh parsley or cilantro, chopped
- Toasted seeds, such as pumpkin or sunflower
- Crusty bread, for dipping
Instructions
Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 4
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until soft, about 5 minutes.
- Stir in garlic and grated ginger, cooking for another minute until fragrant.
- Add the Vegetables:
- Add chopped parsnips, carrots, and potato to the pot.
- Sprinkle with smoked paprika, cumin, nutmeg, salt, and pepper. Stir to coat.
- Simmer:
- Pour in vegetable stock, ensuring the vegetables are covered.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the vegetables are tender.
- Blend to Perfection:
- Use an immersion blender to puree the soup until smooth.
- Alternatively, transfer it in batches to a blender, then return it to the pot.
- Adjust Consistency and Flavor:
- If the soup is too thick, add a splash of stock or water.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve with Love:
- Ladle the soup into bowls. Top with a dollop of Greek yogurt, a sprinkle of fresh parsley, and a handful of toasted seeds.
- Pair with warm, crusty bread for the ultimate comfort meal.
- Also Read: Frozen Butternut Squash Recipes
Tips and Tricks
- For Extra Creaminess: Add 1/2 cup of heavy cream or coconut milk after blending.
- Make It Spicy: Sprinkle chili flakes on top for a kick of heat.
- Prep Ahead: This soup stores well in the fridge for up to 4 days or freezes for 3 months.
Nutritional Information (Per Serving)
- Calories: ~200
- Protein: ~4g
- Carbohydrates: ~30g
- Fat: ~7g
Why This Soup is Special
This parsnip and carrot soup isn’t just a recipe; it’s a story. It’s the memory of snowy evenings, the warmth of family, and the comfort of a home-cooked meal. Whether you’re making it for yourself or sharing it with loved ones, it’s a dish that brings people together.
Let’s Chat!
Have you tried this recipe? Did you put your own spin on it? I’d love to hear your thoughts! Leave a comment below or ask any questions—you’re part of the story now.
Parsnip and Carrot Soup
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1- inch piece fresh ginger grated
- 3 medium parsnips peeled and chopped
- 4 medium carrots peeled and chopped
- 1 medium potato peeled and diced
- 4 cups vegetable stock
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp nutmeg
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Stir in garlic and grated ginger, cooking for another minute until fragrant.
- Add the chopped parsnips, carrots, and potato. Sprinkle with smoked paprika, cumin, nutmeg, salt, and pepper. Stir well to coat.
- Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend it in batches using a regular blender, then return it to the pot.
- Adjust the consistency with additional stock if needed. Taste and adjust seasoning. For extra creaminess, stir in 1/2 cup of heavy cream or coconut milk.
- Serve hot, garnished with Greek yogurt, fresh parsley, and toasted seeds. Pair with crusty bread for a complete meal.
Notes
Nutritional Information (Per Serving):
- Calories: ~200
- Protein: ~4g
- Carbohydrates: ~30g
- Fat: ~7g
Tips:
- For added depth, roast the parsnips and carrots at 400°F (200°C) for 20 minutes before adding them to the soup.
- Add chili flakes for a spicy kick.
- This soup keeps well in the fridge for up to 4 days and freezes for 3 months.
