Amazing + Healthy Carrot & Parsnip Soup

by on November 29, 2012

It’s getting chilly here in Richmond. It hasn’t really bothered me because I haven’t been outside much, but this week seemed like a good week for a hearty bowl of soup. Soup sort of screams healing comfort food to me and that’s exactly what I needed…

I’d heard great things about the Tone It Up Carrot and Pumpkin Soup from friends on twitter and decided to make something similar. I didn’t have any pumpkin on hand (shocker… I know) so I rolled with parsnips and added a little quinoa to bump up the protein.

Healthy Carrot Parsnip Soup

It turned out to be warm, comforting and super delicious.Isaac and I both kept going on and on about how tasty it was the whole time we were eating it.

It’s sweet from the carrots, but not too sweet and has a great flavor from all the herbs and spices. Quinoa is the perfect addition as it makes the soup a little heartier so that it can be served as a meal, not just an appetizer or side item.

parsnip and carrot soup-2

5.0 from 2 reviews

Amazing Carrot and Parsnip Soup
Prep time
Cook time
Total time
Adapted from Tone It up’s Carrot and Pumpkin Soup
Serves: 4
  • 1 Tablespoon coconut oil
  • 1 onion, chopped
  • 1 shallot, chopped finely
  • 1 teaspoon minced garlic
  • 1 lb. carrots, peeled and chopped
  • ½ lb. parsnips, peeled and chopped
  • 5 cups of vegetable broth or water
  • ⅓ cup uncooked quinoa, rinsed and drained
  • 1 teaspoon fresh thyme
  • 3 fresh sage leaves, finely chopped
  • 1 teaspoon cumin
  • ¼ teaspoon turmeric
  • sprinkle of cayenne pepper
  • ground black pepper, to taste
  • 1 Tablespoon miso paste, dissolved in 1 Tablespoon warm water
  • sea salt, to taste
  • scallions, as garnish
  • 1 ounce gruyere cheese (optional)
  1. In a large stock pot, heat coconut oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
  2. Add herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
  3. Add chopped carrots, parsnip and quinoa to the pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
  4. Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don’t have an immersion blender, you can blend the soup in your blender in small batches.
  5. Dissolve miso in warm water and stir into the soup. Miso gives the soup a wonderful flavor but if you don’t have miso, simply season the soup with a little sea salt.
  6. Serve immediately garnished with scallions and shredded gruyere cheese. Enjoy!

parsnip and carrot soup-3

Seriously so good!

parsnip and carrot soup

As an update – I had my MRI yesterday and my follow-up appointment with the doc is scheduled for tomorrow. I’m anxious to find out what’s going on with my knee and how long it will take to heal. Hoping for some encouraging news tomorrow!

Have a wonderful Thursday friends. And, don’t’ forget to drink your water – it’s thirsty Thursday!!

{ 28 comments… read them below or add one }

Haley @ The Saucy Apple November 29, 2012 at 9:16 am

This soup looks so delicious! :)

And on a side note, I just started following your blog, and I love it.


Nicole@ November 29, 2012 at 11:13 am

Good luck at the dr tomorrow!


Rachel November 29, 2012 at 12:25 pm

This soup sound delicious! I try all your recipes haha I feel we have the same tastes lol Good luck tomorrow! I hope you get some good news :)


Lauren November 29, 2012 at 2:53 pm

This does sound amazing! I rarely cook carrots but I did make a carrot soup once and LOVED the flavor of it.


Emily @ November 29, 2012 at 6:21 pm

I have never had parsnips…I need to get brave! I also want to try baked parsnip fries!


Sara @ sarasmiles November 29, 2012 at 7:35 pm

Adding quinoa is a really good idea…I will remember that next time I make my sweet potato and carrot soup. Good luck with the results tomorrow!


Vivianne Hoag November 30, 2012 at 11:22 am

This looks like a very tasty and healthy soup! Thanks for sharing. Good luck at your doctor appt. today! I can related. I had knee surgery in 2009.


Mai-Lis @ A Sunshiny Day November 30, 2012 at 1:18 pm

So funny, I just made carrot soup this week and added some quinoa to my leftovers. You’re right, it adds a nice hearty texture and some added protein! :)


Lydia November 30, 2012 at 3:06 pm

YUM! Nuff said ;)


Tabita Green November 30, 2012 at 9:00 pm

Can’t wait to try this soup! I’m kind of hooked on a Butternut Squash soup with a splash of orange juice right now. Mmmmm…


Katie @ skinnyminniemoves December 1, 2012 at 10:22 am

I tried making carrot soup before and ruined it! Maybe I will try again :)


KathyG December 1, 2012 at 10:23 am

This sounds amazing. Too many ingredients for me to do myself, but maybe I can talk someone into doing it and sharing. :-)

OT, I have been reading your blog forever, and one thing I miss is your meals. I often struggle with what to put with what, or even think of healthy meals when I am rushed or stressed. Maybe take a poll, see if others think this way too, but like all the style blogs that show us how to put that same top with different things to get a totally different style, I’d love more info on mixing and matching easy meals. I think you could be famous for this! Thanks for listening.


Kelly @ Foodie Fiasco December 1, 2012 at 10:58 pm

Must. make. Is it weird that I want to take a bath in this soup?


Elena December 2, 2012 at 11:39 am

Nice soup, good idea. Will try something like this!


Faiz December 3, 2012 at 1:27 am

Nice you are doing good job keep it up!!


kristy @ the wicked noodle December 4, 2012 at 3:40 pm

I love it when I make something that is so good I can’t stop saying how good it is the whole time I’m eating it! This is such a pretty soup, too. Can’t wait to try it!


Marianne December 20, 2012 at 5:42 pm

I love the idea of using miso in soup instead of salt – very interesting, and a great way to use up the miso that always gets pushed to the back of the fridge.


Brittany Mullins December 20, 2012 at 5:45 pm

My thoughts exactly! :)


Erin January 16, 2013 at 6:50 pm

Wow I just made this soup (with the pumpkin) and it was so so delicious! It was so much better than I thought it would be. Thanks for the wonderful recipe!


Sasha February 21, 2013 at 3:38 am

Fantastic recipe, perfect for these wintery days.


Kim March 2, 2013 at 9:20 am

This soup was perfect for finishing up some produce I had from my farm share! It froze well too.


Dan April 22, 2013 at 9:39 am

Fancied making some soup, looked in the fridge and saw I had some oldish parsnips and a bag of carrots. Googled carrot and parsnip soup and this recipe was top of the list. Needless to say I don’t have half the ingredients listed including; coconut oil, miso paste, scallions, shallots, fresh sage and fresh thyme.


Krista May 7, 2013 at 7:20 am

This soup looks so delicious. Going to make it today. Thanks for sharing.


Emma May 27, 2013 at 10:49 pm

4 servings at 208/ serving


Emma May 28, 2013 at 12:50 am

i made it and got 4 generous servings at roughly 200 cal/serve
Thanks for an amazing recipe by the way!!! Love this blog


Lucy @ Food and Games August 3, 2013 at 12:39 am

I made this and it was fantastic. I didn’t have any miso but it still turned out beautifully. So full of flavour! I looked at quite a few carrot/parsnip soup recipes before settling on this one and I’m so glad. Will definitely make it again.


Brittany Mullins August 3, 2013 at 2:57 pm

Hi Lucy. Thank you so much for trying this recipes. It’s one of my favorites so I’m glad you enjoyed it!


Lindsay September 11, 2013 at 12:03 pm

deliciously perfect for a fall day! Made mine in crock pot then pureed w/ hand blender. Really easy and clean!


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