Roasted Parsnip and Carrot Soup

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!

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!

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 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?

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!

The inspiration for this recipe came about from a visit at Christmas to The Tron Theatre in Glasgow, where Lady Lynne 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 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!

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.

Plus folks, good news as I’m a Froothie Ambassador, the UK distributors of Optimum blenders, if you order the Optimum Vac2 Vacuum Blender using this link, then I can offer you free postage and packing if you add my 4 digit delivery code 5276 into the comment box on ordering, or mention it if you are ordering by phone. The delivery charge will be credited back to your card.

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!

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.

Roasted Parsnip and Carrot Soup Recipe

You could of course make this 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! 🙂

5 from 3 votes
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!
Roasted Parsnip and Carrot Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

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.

Course: Lunch
Servings: 4
Calories: 277 kcal
Author: neil@neilshealthymeals.com
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 tbsp olive oil
  • ½ tsp ground coriander powder
  • Salt and freshly ground pepper
  • 1 L vegetable stock
  • 1 tbsp coriander freshly chopped
Instructions
  1. Preheat oven to 190C (Fan)
  2. Place the chopped onion, parsnip, carrots and garlic into a large baking tray.
  3. 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.
  4. 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.
  5. 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.
  6. Add the vegetables to a large soup pot and scrape the tray to get all the goodness from the vegetable tray into the pot.
  7. Add the stock, bring to the boil and simmer for approximately 5 minutes.
  8. Puree the soup in a blender in batches.
  9. Serve garnished with the coriander.

Nutrition Facts
Roasted Parsnip and Carrot Soup
Amount Per Serving
Calories 277 Calories from Fat 118
% Daily Value*
Total Fat 13.1g 20%
Saturated Fat 1.9g 10%
Monounsaturated Fat 8.3g
Sodium 125.2mg 5%
Total Carbohydrates 40.4g 13%
Dietary Fiber 10.4g 42%
Sugars 14.3g
Protein 3.4g 7%
Vitamin A 72%
Vitamin C 58%
Calcium 11%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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!

If you enjoyed this tasty soup recipe then why not try one of my other popular soup recipes like the Sweet Potato Garlic and Chilli Soup or Scottish Leek and Potato Soup?

Thanks as always folks for keeping up with me and clicking on my recipes! We’ll be back to our usual two new recipe posts on Tuesday and Thursday next next week. There was just one new recipe this week, today, as last weekend my family all got together to celebrate the 50th wedding anniversary of my parents.

Margaret Lockier Michael Lockier 50th Wedding Anniversary

Yes I know, I look like my Dad, lol!

Coming on Tuesday is another of my classic family bakes, a Rigatoni with Broccoli and Parmesan veggie one. Then on Thursday a new Pizza recipe made with a Quorn topping! Don’t miss either of these recipes by making sure you’ve subscribed to my email list (details at the foot).

Have a great weekend Folks, catch you next Tuesday! 😀

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

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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!

Comments

  1. 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!
    David @ Spiced recently posted…Spanakopita (Greek Spinach and Feta Pie)My Profile

    • neil@neilshealthymeals.com says:

      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! 🙂

  2. 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!)

    • neil@neilshealthymeals.com says:

      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. 🙂

  3. 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!

    • neil@neilshealthymeals.com says:

      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! 😉

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

  5. 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!

    • neil@neilshealthymeals.com says:

      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.

  6. 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 🙂

    • neil@neilshealthymeals.com says:

      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! 😉

  7. Ben|Havocinthekitchen says:

    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!

    • neil@neilshealthymeals.com says:

      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!”

  8. 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.

    • neil@neilshealthymeals.com says:

      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 !

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