This creamy carrot parsnip soup is cozy, flavorful, and has the most vibrant orange color. Rich in fiber and protein, this vegetarian soup is satisfying and delicious.
When the fall / winter weather sets in, I could live comfortably soups and stews. The soup screams comfort food at me and that's exactly what we all crave during the fall and winter months… especially right now.
To be honest, when developing this recipe, I was craving pumpkin soup but did not have any pumpkin puree handy (surprising… I know), so I rolled with a mix of carrots and parsnip and then added a little quinoa to crank up the protein.
The end result was a cozy and delicious soup that was heartwarming and super delicious. Isaac and I kept saying how tasty it was the whole time we ate it. It's carrot-sweet, but not too sweet, and has a great flavor of all herbs and spices. Quinoa is the perfect complement as it makes this soup a bit more filling so that it can be served as a meal and not just as a starter or as a side dish.
Ingredients and substitutions for this soup:
- vegetables - onion, shallot, garlic, carrots, parsnip, fresh thyme and fresh sage. Do not skip the fresh herbs as they add so much flavor to this soup.
- olive oil
- vegetables soup - water works too, but I like to use broth for more flavor!
- Raw quinoa - you can substitute a different grain if you prefer.
- miso paste - red or white miso works for this recipe! I highly recommend using it because it adds a wonderful umami flavor, but if you don't have miso or can't find it, you can omit it and season with additional salt.
- seasonings and spices - cumin, turmeric, cayenne pepper, black pepper and sea salt.
- optional garnishes - green onions and gruyere are the perfect toppings, but parmesan also works well.
How to make parsnip carrot soup
Blow - Brown the onion, shallot and garlic in a large pot over medium heat. Cook until the onions are translucent. Add the herbs and spices to the pot and stir.
Add vegetables - Add the carrots, parsnip, quinoa and vegetable broth or water to the pot and bring the mixture to a boil. Reduce to a boil and cook for 20 to 40 minutes until the vegetables are tender.
Mixed - Remove the soup from the heat and let it cool slightly. Use an immersion blender to mix the contents of the pan until a smooth, even consistency is achieved. If you don't have an immersion blender, you can mix the soup in a blender in small batches.
Add miso - If you are using miso, dissolve it in lukewarm water and stir it into the soup. Garnish with green onions and grated Gruyere and serve immediately.
What to serve with carrot and parsnip soup
Some people enjoy soup as a meal on its own, but I like to pair the soup with a side (or two!) For a variety of texture and flavor. My favorite soup pairings include bread, crackers, and salad. Here are some tips that would go great with this soup:
More Parsnip Recipes to Try:
More Vegetarian Soup Recipes To Try:
If you are making this Carrot Parsnip Soup, be sure to leave a comment and rating below. Your comments are very helpful to the EBF team and other readers who are considering making the recipe.Impression
This healthy carrot and parsnip soup is both earthy and (a little) sweet. Not only is it delicious, it has a dose of quinoa protein and is also full of fiber! Vegetarian and gluten free.
- 1 tbsp olive oil
- 1 onion, chopped
- 1 shallot, finely chopped
- 1 teaspoon chopped garlic
- 1 lb carrots, peeled and chopped
- 1/2 lb parsnips, peeled and chopped
- 5 cups vegetable broth or water
- 1/3 cup uncooked quinoa, rinsed and drained
- 1 teaspoon fresh thyme
- 3 fresh sage leaves, finely chopped
- 1 teaspoon cumin
- 1/4 teaspoon Turmeric
- sprinkle with cayenne pepper
- ground black pepper, to taste
- 1 tbsp miso paste, dissolved in 1 tbsp of lukewarm water
- sea salt, to taste
- green onions, as a garnish
- 1 ounce Gruyere cheese (optional)
- In a large pot, heat the oil over medium heat. Add the onion, shallot and garlic to the pot and sauté for about five to seven minutes or until the onions are translucent.
- Once the onions are translucent, add the herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
- Add the chopped carrots, parsnip and quinoa to the pot, pour in the vegetable broth or water and bring the mixture to a boil. Simmer and cook for about 20 to 40 minutes until the vegetables are tender.
- Remove from the heat and let stand, 3 to 5 minutes, until it cools slightly. Using an immersion blender, mix the contents of the pot until a smooth, even consistency is achieved. If you don't have an immersion blender, you can mix the soup in your blender in small batches.
- Dissolve the miso in lukewarm water and stir into the soup. The miso gives the soup a wonderful flavor, but if you don't have miso, just season the soup with a little sea salt.
- Serve immediately garnished with green onions and grated Gruyere and enjoy!
- Category: Soups
- Method: Cooker
- Cooked: American
- Portion: 1/4 recipe
- Calories: 266
- Sugar: 16 g
- Sodium: 1800 mg
- Fat: 7g
- Saturated fat: 2g
- Unsaturated fats: 5g
- Trans fat: 0g
- Carbohydrates: 44 g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 8 mg
Keywords: parsnip soup with carrots
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