Creamy carrot and parsnip soup recipe

(1202 ratings)

This delicious creamy carrot and parsnip soup recipe is easy to make, simple and healthy too - a delicious winter warmer!

bowl of creamy carrot and parsnip soup
(Image credit: Getty)
  • Nut-free
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time30 mins (may need 10 mins more)
Total Time40 mins
Five A DayTwo
Nutrition Per PortionRDA
Calories338 Kcal17%
Sugar22.1 g25%
Fat21.2 g30%
Saturated Fat12.2 g61%
Salt0.59 gRow 4 - Cell 2
Protein5.2 g10%
Carbohydrates33.9 g13%
Salt0.59 gRow 7 - Cell 2

A bowl of our creamy carrot and parsnip soup is sure to satisfy your tastebuds.

Our carrot and parsnip soup recipe is simple, healthy and cheap to make. In just three easy steps you can recreate this delicious, hearty soup - perfect for using up any leftover veggies from your Sunday roast. We’ve soaked and simmered two of your five-a-day with some stock and grated ginger for an injection of flavour, and added orange rind for a sweet twist. Stir in the cream, season and then serve with a few sprigs of coriander and some warm homemade crusty cob loaf. You could make a bowl of this comfort food in autumn when it’s star ingredients are in season.


  • 4 tbsp butter, softened
  • 1 large onion, peeled and chopped
  • 450g (15oz) carrots, peeled and chopped (see tips)
  • 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




  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 creamy carrot and parsnip soup with a sprig of coriander.

Watch how to make carrot and parsnip soup...

Top tips for making creamy carrot and parsnip soup:

If you want to freeze this carrot and parsnip soup make sure you leave out the cream when making. Once defrosted, reheat the parsnip soup and stir in the cream just before serving.

Do I need to peel parsnips for soup?

No - there's really no need to peel parsnips or carrots for soup - especially if you're blending the liquid. Give them a good scrub to make sure they are very clean, and just slice off the tips and ends. Using a rough vegetable brush to clean root veggies is a good compromise, as it will scrub off all the dirt and some of the rougher skin at the same time. 

Can I use leftover roast parsnips in soup?

Yes - in fact they'll add even more flavour. Chop up any leftover root vegetables and toss them into this soup. If you add lots, you may need to add extra stock or hot water to get the right consistency as you blend the soup.

What garnish should I add to carrot and parsnip soup?

Adding something with a bit of crunch is always lovely on this soup - homemade or shop-bought croutons, crispy bacon bits or fried, crispy onions. Otherwise, a little swirl or cream or crème fraîche is a good easy option.

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Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.