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    Home » Recipes » Lunch » Soup

    Roasted Parsnip and Carrot Soup

    Published: Mar 22, 2018 · Updated: Nov 22, 2022 by Neil 24 Comments

    2.5K shares
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    A bowl of roasted parsnip and carrot soup garnished with chopped coriander. Soup spoon in front. Pin title text overlay at top.
    Birds eye view of two bowls of roasted parsnip and carrot soup with crusty bread to the side and spoons ready to eat.

    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!

    Birds eye view of two square bowls of roasted parsnip and carrot soup garnished with chopped coriander. Soup spoons in between and two slices of bread to the right side.

    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!

    Close up of a square bowl of roasted parsnip and carrot soup garnished with chopped coriander. Soup spoon front and two slices of bread to the top right side.

    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!

    Roasted parsnip and carrot soup in a blender jug.

    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!

    A square bowl of roasted parsnip and carrot soup garnished with chopped coriander. Soup spoon in front and two slices of bread to the left side. A loaf of bread in the background.

    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 is a delicious blend of budget vegetables which combine to produce an amazingly tasty, creamy and gluten free vegan soup. Easy to make and healthy this simple soup is a fantastic winter warmer!
    Print Recipe Save Recipe Saved Recipe!
    5 from 5 votes

    Roasted Parsnip and Carrot Soup Recipe

    Roasted parsnip and carrot soup is a delicious blend of budget vegetables which combine to produce an amazingly tasty, creamy and gluten free vegan soup.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Lunch
    Cuisine: British
    Servings: 4
    Calories: 277kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Optimum Blender
    • Baking tray
    • Saucepans
    • Kitchen scale
    • Chopping board
    • Kitchen knives
    • Measuring jug
    • Measuring spoons
    • Wooden spoon

    Ingredients

    • 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
    Metric - US Customary

    Instructions

    • 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.
    Prevent your screen from going dark

    Nutrition

    Calories: 277kcal | Carbohydrates: 40.4g | Protein: 3.4g | Fat: 13.1g | Saturated Fat: 1.9g | Monounsaturated Fat: 8.3g | Sodium: 125.2mg | Fiber: 10.4g | Sugar: 14.3g | Vitamin A: 3600IU | Vitamin C: 47.9mg | Calcium: 110mg | Iron: 1.4mg

    Nutrition Facts
    Roasted Parsnip and Carrot Soup
    Amount Per Serving
    Calories 277 Calories from Fat 118
    % Daily Value*
    Fat 13.1g20%
    Saturated Fat 1.9g12%
    Monounsaturated Fat 8.3g
    Sodium 125.2mg5%
    Carbohydrates 40.4g13%
    Fiber 10.4g43%
    Sugar 14.3g16%
    Protein 3.4g7%
    Vitamin A 3600IU72%
    Vitamin C 47.9mg58%
    Calcium 110mg11%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related

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    Reader Interactions

    Comments

    1. David @ Spiced

      March 22, 2018 at 12:03 pm

      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!

      Reply
      • neil@neilshealthymeals.com

        March 22, 2018 at 8:06 pm

        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! 🙂

        Reply
    2. Rebecca @ Strength and Sunshine

      March 22, 2018 at 5:54 pm

      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!)

      Reply
      • neil@neilshealthymeals.com

        March 22, 2018 at 8:08 pm

        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. 🙂

        Reply
    3. Christina

      March 23, 2018 at 2:41 pm

      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!

      Reply
      • neil@neilshealthymeals.com

        March 24, 2018 at 12:51 pm

        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! 😉

        Reply
    4. Frank

      March 24, 2018 at 1:28 pm

      Looks delicious, Neil. I definitely agree that roasting the vegetables brings out their flavor and adds that slightly smokey accent that's very appealing.

      Reply
      • neil@neilshealthymeals.com

        March 24, 2018 at 2:13 pm

        Thanks for your comment Frank, I appreciate that! 🙂

        Reply
    5. GiGi Eats

      March 25, 2018 at 2:04 pm

      5 stars
      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!

      Reply
      • neil@neilshealthymeals.com

        March 25, 2018 at 5:58 pm

        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.

        Reply
    6. Ashika | Gardening Foodie

      March 26, 2018 at 9:26 pm

      5 stars
      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 🙂

      Reply
      • neil@neilshealthymeals.com

        March 27, 2018 at 10:49 am

        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! 😉

        Reply
    7. Ben|Havocinthekitchen

      March 27, 2018 at 2:58 am

      5 stars
      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!

      Reply
      • neil@neilshealthymeals.com

        March 27, 2018 at 10:50 am

        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!"

        Reply
    8. Choclette

      April 18, 2018 at 9:44 am

      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.

      Reply
      • neil@neilshealthymeals.com

        April 18, 2018 at 7:28 pm

        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 !

        Reply
    9. Yvonne Bailey

      June 19, 2019 at 12:06 pm

      Would love to try more please

      Reply
      • Neil

        June 19, 2019 at 12:28 pm

        Hi Yvonne, hope you get a chance to try it. And there's plenty more in the "soups" section for you to check out. 🙂

        Reply
    10. Yvonne Bailey

      June 19, 2019 at 12:33 pm

      Going to do this today along with your mushroom soup

      Reply
      • Neil

        June 21, 2019 at 4:33 am

        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! 😉

        Reply
    11. Cindy

      November 18, 2022 at 10:36 pm

      5 stars
      Well, Neil! 😋😋😋 This is soooo amazing! Thank you for sharing your recipe! Roasting the veggies takes this recipe to the next level! 🙌

      Reply
      • Neil

        November 19, 2022 at 6:21 am

        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. 🙂

        Reply
    12. Ken

      December 23, 2022 at 6:48 pm

      5 stars
      Great recipe I added a tspn of hot smoked paprika just adds a little kick and enhanes the smoky flavour of the roast Parsnip

      Reply
      • Neil

        December 24, 2022 at 7:11 am

        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!

        Reply

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