Cozy Carrot and Parsnip Soup Recipe for Chilly Evenings

Warm comfort arrives through this creamy carrot and parsnip soup that feels like a gentle hug from your kitchen.

Crisp autumn vegetables blend seamlessly into a smooth, velvety mixture bursting with subtle sweetness.

Root vegetables bring incredible depth to each spoonful, creating a nourishing experience.

Seasonal ingredients dance together, releasing rich aromatics that fill your home with inviting scents.

Nutritious and simple, this recipe transforms humble produce into something truly extraordinary.

Minimal effort yields maximum flavor, promising a delightful meal that will satisfy your hunger and warm your soul.

You’ll want to savor every delicious bite of this hearty soup.

Why Mary Berry Carrot And Parsnip Soup Feels So Warm

• Savor Quick Comfort: This soup delivers a hearty meal in minimal steps, perfect for busy home cooks seeking a satisfying solution without complex techniques.
• Nutrition-Packed Goodness: Combining carrots and parsnips creates a powerful vegetable-based dish loaded with vitamins, fiber, and delicious farm-fresh flavors that nourish your body.
• Adaptable Kitchen Magic: The recipe welcomes creative modifications like adding cream or experimenting with different herbs, making it flexible for various dietary preferences and taste adventures.
• Minimal Ingredient Wonder: Using just a few common pantry staples, this soup transforms simple vegetables into a restaurant-quality meal without requiring specialized cooking skills or expensive ingredients.

Mary Berry Carrot And Parsnip Soup Ingredient List

• Carrots: Sweet root vegetables that provide a vibrant orange color and natural sweetness to the soup.
• Parsnips: Creamy white root vegetables with a subtle nutty flavor that adds depth to the soup.
• Onion: Provides a savory base and aromatic foundation for the soup.
• Garlic: Adds a robust and pungent flavor to enhance the overall taste.

• Thyme: Fresh herb that brings a delicate earthy and slightly minty note to the soup.
• Black Pepper: Adds a mild heat and helps to brighten the other flavors.
• Salt: Enhances and balances the overall taste of the dish.

• Stock: Provides the liquid base and additional flavor for simmering the vegetables.
• Cream: Optional ingredient that adds richness and smoothness to the soup.
• Cooking Oil: Used for sautéing the vegetables and creating a smooth cooking base.

Steps To Make Mary Berry Carrot And Parsnip Soup

Step 1: Sauté Aromatic Base

In a large pot, warm olive oil over gentle heat. Add finely chopped onions and sprinkle with a small pinch of salt. Allow the onions to soften and become translucent, stirring occasionally to prevent burning.

Step 2: Enhance Flavor Profile

Introduce minced garlic, freshly ground black pepper, and delicate thyme leaves to the pot. Stir these ingredients together, letting their aromas meld and intensify for a few minutes.

Step 3: Incorporate Root Vegetables

• Carrots
• Parsnips

Gently stir to ensure each piece is evenly coated with the fragrant oil and spices.

Step 4: Simmer to Perfection

Pour vegetable or chicken stock into the pot, covering the vegetables completely. Allow the mixture to simmer gently, letting the root vegetables become tender and infuse the liquid with their sweet essence. Cook for approximately 20 minutes.

Step 5: Transform Into Silky Soup

Use an immersion blender or transfer to a standard blender to puree the soup until completely smooth and creamy. If desired, stir in heavy cream for additional richness.

Step 6: Final Seasoning and Serving

Taste the soup and adjust seasoning with salt and pepper as needed. Serve piping hot, optionally garnished with a swirl of cream or fresh herbs.

Pro Tips For Mary Berry Carrot And Parsnip Soup

• Slow-Sauté Onions: Gently cook onions on low heat to develop a sweet, mellow flavor without burning, releasing their natural sugars.
• Herb Infusion Trick: Add thyme early to allow its aromatic oils to fully penetrate the vegetables, creating a deeper, more complex taste.
• Vegetable Cutting Technique: Chop carrots and parsnips into uniform sizes for even cooking and consistent texture throughout the soup.
• Blending Brilliance: Use an immersion blender for smooth consistency, or transfer to a standard blender in batches to achieve a silky, creamy texture.
• Dairy-Free Option: Replace cream with coconut milk or cashew cream for a vegan-friendly version that maintains a rich, luxurious mouthfeel.

Fun Variations On Mary Berry Carrot And Parsnip Soup

• Vegan Veggie Comfort: Replace cream with coconut milk or cashew cream for a dairy-free version that maintains rich, creamy texture.
• Spicy Roasted Blend: Roast carrots and parsnips beforehand to develop deeper caramelized flavors, then add smoked paprika for extra warmth.
• Herb Garden Remix: Swap thyme for fresh rosemary or sage, creating a different aromatic profile while keeping the soup's comforting essence.
• Low-Carb Cauliflower Alternative: Substitute parsnips with cauliflower to reduce carbohydrate content, perfect for keto or low-carb dietary needs.

Great Pairings For Mary Berry Carrot And Parsnip Soup

• Elevate with Crusty Bread Companion: Pair this silky soup with a warm, rustic sourdough or herb-infused focaccia that captures the earthy vegetable flavors and provides delightful textural contrast.
• Match with Crisp White Wine: Select a light, refreshing Sauvignon Blanc or Pinot Grigio to complement the soup's subtle sweetness and cut through its creamy richness.
• Sprinkle Herbal Crunch Topping: Garnish with toasted pumpkin seeds, fresh chives, or a light dusting of smoked paprika to add layers of crunch and complexity to the smooth soup.

How To Store Mary Berry Carrot And Parsnip Soup

• Store leftover soup in an airtight container for up to 4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Label with date and contents.
• Transfer desired portion to a microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute heat evenly. Check temperature before serving.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of stock or water if soup seems too thick. Heat until steaming hot throughout.

FAQs For Mary Berry Carrot And Parsnip Soup

• What ingredients give this soup its unique flavor?

Onions, garlic, thyme, and the natural sweetness of carrots and parsnips create a rich, comforting taste profile that makes this soup delicious.

• Is this soup healthy?

Yes, carrots and parsnips are packed with vitamins, minerals, and fiber, making this soup a nutritious option that supports overall wellness.

• Can I make this soup vegetarian?

Absolutely! Use vegetable stock instead of chicken stock, and skip the cream or use a plant-based alternative to keep it vegetarian-friendly.

• How difficult is this soup to prepare?

This soup is super easy to make, requiring basic chopping skills and simple cooking techniques. Even beginner cooks can successfully prepare this recipe with minimal effort.

Carrot And Parsnip Soup Recipe

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4.6 from 12 reviews

• Total Time: 35 mins
• Yield: 4 1x

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Description

Warm comfort meets rustic elegance in this hearty Carrot and Parsnip Soup, blending sweet root vegetables into a silky smooth symphony of flavors. Simple ingredients create a nourishing bowl that welcomes you home with rich, earthy warmth.

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Ingredients

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Main Vegetables:

• 2 carrots, chopped
• 2 parsnips, chopped

Aromatic Base:

• 1 onion, finely chopped
• 3 cloves garlic, chopped
• 1 handful of thyme leaves

Liquid and Seasoning:

• 1 tablespoon (15 ml) sunflower oil
• 1 liter (33.8 fluid ounces) vegetable stock
• 1/2 teaspoon ground black pepper
• 50 milliliters (1.7 fluid ounces) double cream (optional)

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Instructions

1. Gently sauté diced onions in olive oil over low heat, sprinkling with salt, allowing them to soften and become translucent for approximately 10 minutes.
2. Introduce minced garlic, cracked black pepper, and fresh thyme leaves, stirring continuously for 2-3 minutes until aromatic.
3. Add chopped carrots and parsnips to the pan, carefully coating them with the fragrant oil and herb mixture.
4. Pour vegetable stock into the pot, bringing the liquid to a gentle simmer and allowing vegetables to cook until completely tender, approximately 20 minutes.
5. Transfer the hot mixture to a blender, processing until achieving a silky smooth consistency with no vegetable chunks remaining.
6. Optional: Stir in heavy cream for enhanced richness and velvety texture.
7. Taste the soup carefully, adjusting seasoning with additional salt and pepper as needed.
8. Ladle into warm bowls, serving immediately to preserve optimal temperature and flavor profile.

Notes

• Choose sweet, firm carrots and parsnips for the best flavor profile and natural sweetness.
• Slow-cooking onions develops a deep, rich caramelized base that enhances the soup’s overall taste.
• Use vegetable or chicken stock to control sodium levels and create a more personalized depth of flavor.
• Optional dairy-free alternatives like coconut cream or cashew cream work perfectly for vegan dietary needs.

• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 110 kcal
• Sugar: 6 g
• Sodium: 400 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5.3 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 10 mg