Roasted parsnip and carrot soup is a delicious blend of vegetables which combine to produce an amazingly easy tasty creamy and gluten free vegan soup!
Folks, today I bring to you my first published recipe featuring the humble parsnip.
I'm sorry that this is the first recipe in over 4 years of being online that I've featured a parsnip.
It's not been deliberate. It's just that I felt I needed to bring you a parsnip recipe that would beat hands down all the other recipes out there that use parsnips!
I'm convinced that this delicious roasted parsnip and carrot soup does exactly that!
Often confused with turnips, parsnips are also often overlooked as far as root veggies go.
Yet they have an amazingly sweet and unique earthy flavour which can bring a whole lot of new ideas and inspiration to your dinner table.
Why not try this parsnip and carrot soup recipe and then see where your parsnip inspiration takes you next?
Easy to make and healthy this simple parsnip soup is a fantastic winter warmer!
The inspiration for this recipe came about from a visit at Christmas to The Tron Theatre in Glasgow.
Where my other half and I went to see the spoof pantomime "Alice in Weegieland" (a spin off of Alice in Wonderland, full of Glasgow humour). The show was amazing and very funny!
Prior to going into the auditorium to take our seats I noticed that their cafe bar had a roasted parsnip and carrot soup on their daily board of lunch"specials".
Having had lunch elsewhere prior to the afternoon show I noted that soup down as a "must try" having never heard of it before.
That's what you've got here today folks, and I seriously recommend you make it!
I used my amazing Optimum VAC2 Air Vacuum Blender to puree the soup.
Just look how smooth this blender makes soup!
There are no bits of veg floating about in it. It's just pure creamy deliciousness.
Here's just a few more reasons why I think you'll totally love this soup!
Why You'll Love This Roasted Parsnip and Carrot Soup
- The cost of this soup is amazingly low. I can get 4 portions of this delicious soup for just a couple of pounds!
- Roasting the vegetables, instead of boiling them brings out a unique sweet and slightly smoky flavour.
- There's less nutrient loss when the vegetables are roasted as opposed to being boiled.
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Other Popular Soup Recipes You Might Also Like
- Creamy parsnip soup is a delicious and easy to make cheesy tasting bowl of hearty goodness. This comforting recipe is perfect for cold winter days!
- Butter free, this sweet potato, garlic and chilli soup is ideal for vegans or just soup lovers alike. Filling and giving you more than your daily recommended amount of vitamin A, its just full of delicious flavours from naturally sweet ingredients.
- A simple healthier Scottish leek and potato soup. Still as deliciously creamy and smooth tasting as the original but as it’s not made with butter or cream, it’s so much more healthier!
- Roasted spicy butternut squash soup is just the perfect soup for colder days. It's easy to make and takes only one hour too!
- This low carb roasted cauliflower soup is delicious and easy to make. It's a healthy low fat creamy tasting soup which doesn't contain any actual cream!
Roasted Parsnip and Carrot Soup Recipe
You could of course make this parsnip and carrot soup without roasting the vegetables and just boil them all up in the stock, with the garlic and then puree it.
But I so recommend roasting the vegetables to get that unique slightly sweet and earthy flavour!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe if you like it! 🙂
Roasted Parsnip and Carrot Soup Recipe
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- 1 large onion peeled and chopped
- 500 g parsnips peeled and chopped
- 500 g carrots peeled and chopped
- 4 garlic cloves with the skin left on
- 3 tablespoon olive oil
- ½ teaspoon ground coriander powder
- Salt and freshly ground pepper
- 1 L vegetable stock
- 1 tablespoon coriander freshly chopped
- Preheat oven to 190C (Fan)
- Place the chopped onion, parsnip, carrots and garlic into a large baking tray.
- Add the olive oil, coriander powder and freshly ground salt and pepper. Mix and combine well with all the vegetables in the tray and place in the oven.
- Roast the vegetables for about 35 - 40 minutes but make sure you stir them every 10 to 15 minutes or so to prevent them from burning.
- When the vegetables are cooked, remove the roasted garlic cloves and squeeze the soft cloves out of their skins and add back to the roasted vegetables, then discard the skins.
- Add the vegetables to a large soup pot and scrape the tray to get all the goodness from the vegetable tray into the pot.
- Add the stock, bring to the boil and simmer for approximately 5 minutes.
- Puree the soup in a blender in batches.
- Serve garnished with the coriander.
David @ Spiced
I love the idea of roasting the veggies before pureeing 'em into a soup. I'm the same way as you when I come across fun recipe ideas. I usually just pull out my phone and snap a quick photo of the menu or whatever. And now I've got a phone full of random food pictures...but that's my source of inspiration whenever I need to mix things up! So this soup sounds delicious, and I must admit that parsnips haven't made it onto my site either. But they might need to make an appearance in my kitchen in the form of this soup! And I'm still super intrigued by that vacuum blender, too!
It's amazing the flavours that you get from roasting the vegetables isn't it David? The natural sweetness that's retained and not boiled away is so tasty!
And yeah, that blender really is making a lot of difference in my kitchen. I seriously do recommend one to anyone who spends a lots of time pureeing soups, stews and curries. All that sort of thing! 🙂
Rebecca @ Strength and Sunshine
I totally love the sweetness of parsnips! They are under utilized!! Roasting the parsnips and carrots is essential for bringing out the sweetness (no boiling!)
Yes, parsnips are definitely under utilised, we agree!
I'm going to have to put my thinking cap on and look out for some new parsnip inspired recipes. Those little root vegetables are about to get a complete make over. 🙂
YUM! I'm guilty of under utilising parsnips but you best believe I'll buy them just to make this soup! Holy freaking moly it looks so darn comforting!! Awesome job once again Neil. Have a great weekend!
Have a great weekend too Christina! You wouldn't believe it but the sun's actually come out here in Scotland so I might have to switch to a salad today! Ha ha! 😉
Looks delicious, Neil. I definitely agree that roasting the vegetables brings out their flavor and adds that slightly smokey accent that's very appealing.
Thanks for your comment Frank, I appreciate that! 🙂
I love that you're revisiting old recipes - they should not be ignored! I feel as though I really need to do that. I want to revisit a few - remake them via video... Perhaps shorter, and post them on Instagram. So much as changed over the course of how many years of blogging, I feel like I could maybe make them BETTER! 😉 THANK YOU for the inspiration!
Thanks GiGi. Sometimes the recipes just need a little bit of a re-vamp don't they? Nothing wrong with them but as you say so much has changed over the last few years of blogging. I hope to add videos to all my most popular recipes over the next year.
Ashika | Gardening Foodie
Winter is starting to creep in now so I am grabbing onto all the warm and comforting soup recipes ...this is definitely going to be one of them. Roasted parsnip and carrot soup sound just so good and I am loving this recipe, it looks so easy to prepare and so comforting.
Thank you for sharing Neil, have a great week 🙂
Thanks Ashika. Yes this is a really simple comforting recipe. Perfect for winter there.
It's funny to think we'll be all about the summer recipes here soon as you go into winter! 😉
I do like parsnips, but I think I haven't had it for a long time. Sometimes it's hard to come up with some fresh ideas, but parsnip soup is always a good one. This soup looks delicious!
Parsnips are one of those vegetables that you can totally forget about Ben aren't they.
Until you see them again in a supermarket and then you think "ah-ha, I haven't had those in a while, I must try!"
Love parsnip soup, but I have to confess I'd never thought of roasting them first - unless it's a leftover roast soup of course 😉 This looks so wonderfully smooth.
Thanks Choclette. I found that roasting these two vegetables together gave an altogether amazing taste. Quite unique. And definitely made much more smooth with the Optimum VAC2 Air Vacuum Blender !
Would love to try more please
Hi Yvonne, hope you get a chance to try it. And there's plenty more in the "soups" section for you to check out. 🙂
Going to do this today along with your mushroom soup
Two great recipes Yvonne! Hope you enjoy them.
I make them all year round, even in "Summer". I say "Summer" as it's not exactly the weather we would expect for summer here at the moment. Even in Scotland! 😉
Well, Neil! 😋😋😋 This is soooo amazing! Thank you for sharing your recipe! Roasting the veggies takes this recipe to the next level! 🙌
Thank you Cindy! So glad you enjoyed it. And thanks for taking the time to write such a nice comment and rate the recipe too. That makes all the difference to me. 🙂
Great recipe I added a tspn of hot smoked paprika just adds a little kick and enhanes the smoky flavour of the roast Parsnip
Thank you Ken. The addition of the hot smoked paprika sounds like a great addition to the soup. I too often put a little spice in this soup when I make it. But I put in a little chilli powder. I'll try the hot smoked paprika next time! Thanks for taking the time to comment on the recipe. Hope you have an amazing Christmas and New Year!