Herbed Parsnip and Carrot Soup recipe

Preparation Time: 10 minutes | Cooking Time: 1 hours

This creamy, slightly sweet soup is the perfect winter warmer. Bright orange in colour, it's also a great soup for children. Parsnips, carrots, onions and garlic are cooked together until golden and sweet, then simmered until tender and blended until smooth.


  • 300g carrots
  • 300g parsnips
  • 2 medium onions
  • 1 garlic clove
  • 50g butter + 1 tbsp. oil
  • 1 tsp. each marjoram, parsley and thyme
  • Salt and pepper to taste
  • 1 litre chicken stock
  • 100ml double cream


  1. Peel the carrots and parsnips if needed. Dice the carrots and parsnips. Finely dice the onion and mince the garlic clove.

  2. Melt butter and oil in a large saucepan and add the onion. Fry for 5-7 minutes until soft and sweet. Add the garlic and fry for 1-2 minutes until fragrant. Add the carrots and parsnips and fry for 1-2 minutes until they start to turn golden.

  3. Add the chicken stock and bring to the boil. Reduce to a simmer, add salt, pepper, marjoram, parsley and thyme and cook for 30-40 minutes until the carrots and parsnips are tender. Blend using a hand blender until as smooth as possible.

  4. Remove from the heat and stir in the double cream until combined.

You can omit the herbs if desired and add some spice instead - dried chilli flakes, paprika or cayenne pepper. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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