Warm up with a bowl of creamy carrot and parsnip soup. Perfect for chilly days or quick weeknight dinners, this dairy-free soup is easy and nutritious.

Looking for an easy and nutritious soup? This creamy carrot and parsnip soup is your answer. Warm and soothing it makes a perfect lunch or busy weeknight option. Enjoy it on a cold day or when you just need a little extra warmth. Smooth and velvety, it’s the kind of soup you want to get cozy and curl up with on a grey day.
I love a good soup and particularly a good carrot soup. Whether it’s for making my carrot ginger soup, my sweet potato carrot soup or my carrot and red lentil soup, you can be sure to find a few bunches of carrots in my fridge at all times. This time the carrots are going in this carrot and parsnip soup. It’s a classic combination and one of my favorites to make during the colder months.

Carrot Parsnip Soup
Carrots and parsnips are a perfect pair; their complimentary flavors make them perfect for roasting (link) or throwing in soup. Similar in shape to carrots, parsnips have a starchier, creamier consistency when cooked which makes them perfect for soups. That means when cooked and blended you can create a smooth and creamy soup without the need for any cream or dairy. And while carrots and parsnips are at their prime during the winter months both can be found all year-round making this soup great for any time of the year. Made with just a few simple ingredients this parsnip and carrot soup is easy to throw together. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Parsnips - Choose small to medium sized parsnips. You’ll want to choose ones that are as uniform in size as possible since the larger ones tend to have woody cores which need to be removed. If your parsnips are large, cut the larger part into quarters and remove the tough center before chopping.
- Carrots - Use medium sized carrots.
- Leeks –Leeks have a milder more subtle onion taste, making them a better choice for delicate soups than regular onions. Choose a medium-sized leek and use the bottom white and light green parts only.
- Garlic – A few cloves of garlic added lots of flavor.
- Herbs – You’ll need both fresh thyme and a bay leaf for the soup.
- Olive Oil – Use your favorite extra-virgin olive oil.
- Water or Broth – You can use either water or vegetable broth for this soup. I usually opt for water to keep the flavors as pure as possible but both work well.

How to Make Carrot and Parsnip Soup:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by heating the oil along with the garlic and chopped leek in a large saucepan or soup pot.
- Add the chopped carrots, parsnips and herbs, stir and continue to cook for a minute or two.
- Next add the broth or water and simmer until tender.
- Blend the soup in a blender or with an immersion blender.
Serve warm and enjoy!
More Carrot Soups:

Carrot and Parsnip Soup
Warm up with a bowl of creamy carrot and parsnip soup. Perfect for chilly days or quick weeknight dinners, this dairy-free soup is easy and nutritious.
Ingredients
- 1 Tablespoon/15ml extra virgin olive oil
- 1 leek, white and light green parts only, finely chopped
- 2-3 cloves of garlic, finely minced
- 4-5 branches fresh thyme
- 1 bay leaf
- ¼ teaspoon ground coriander
- 1 teaspoon fine sea salt
- 1 ½ lbs/681g carrots, peeled and chopped
- 1 lb/454g parsnips, peeled, chopped and woody cores removed if necessary
- 6 cups/1.5l filtered water or vegetable broth
- ⅛th teaspoon finely ground black pepper
Instructions
- In a large stockpot or soup pot heat the olive-oil and leeks and cook over low heat (do not brown) for 5 minutes to soften. Add garlic, thyme, bay leaf, coriander and salt and stir until fragrant (less than a minute).
- Add the carrots and parsnips and cover with water or vegetable broth. Bring to a boil, reduce heat and simmer uncovered for about 20 minutes until the vegetables are very tender.
- Carefully remove the bay leaf and thyme branches and discard. Pour soup into blender jar and pulse until smooth.
- Ladle into bowls and garnish with black pepper and a few sprigs of thyme if desired.
Notes
Storage:
Soup can me made ahead of time and stored in the fridge for up to 5 days. Re-heat as needed on the stove.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 128Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 552mgCarbohydrates: 25gFiber: 7gSugar: 8gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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