Carrot Parsnip Soup
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This carrot parsnip soup is creamy, flavorful and has a good amount of protein thanks to the quinoa! It’s such a satisfying and delicious vegetarian soup.
When fall/winter weather kicks in, I start to crave soup immediately start looking through all my healthy soup recipes for inspo. Soup screams healing comfort food to me and that’s exactly what we all crave during the fall and winter months… especially right now.
When developing this recipe I was actually craving my vegan curried pumpkin soup, but didn’t have any pumpkin puree on hand (surprising… I know), so I rolled with a blend of carrots and parsnips and then added a little quinoa to bump up the protein.
The end result was a cozy and delicious carrot parsnip soup that was so 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. I can’t wait for you to try this one!
Why You’ll Love This Recipe
- Packed with flavor – The fresh herbs, miso and hint of cayenne adds so much flavor to this soup. It’s simple yet feels gourmet!
- Super satisfying – With quinoa and hearty veggies, this soup is as filling as it is flavorful. It’s perfect for a light lunch or a cozy dinner paired with a salad and crusty bread or crackers.
- Easy to make – Just sauté, simmer and blend! It’s a simple recipe that’s big on taste without a lot of fuss.
Ingredients Needed
- onion, shallot and garlic – the base of the soup, adding a ton of flavor. The combo of the shallot and yellow onion really makes a difference!
- carrots and parsnips – the stars of the show! Carrots add sweetness, and parsnips bring a slight peppery flavor. When it comes to the parsnips, look for smaller ones that feel firm and smooth. Smaller ones tend to be sweeter and more tender, while larger ones can have a woody, bitter core. Avoid any that feel soft or have wrinkled skin.
- vegetable broth or water – the base of the soup. I like using veggie broth for extra flavor, but water works in a pinch!
- quinoa – this is what makes the soup hearty and filling while adding a little texture.
- fresh thyme and sage – fresh herbs make a huge difference! They add an earthy, sweet and savory flavor that pairs perfectly with the rest of the ingredients.
- seasonings – you’ll need cumin, turmeric, cayenne, sea salt and black pepper.
- miso paste – either red or white miso works for this recipe! I highly recommend not skipping this because it adds a wonderful umami flavor to the soup. I know it can be hard to justify buying a container of something that you only need 1 Tablespoon of, but I strongly encourage you to pick up a tub of miso for this recipe. I’m sure you’ll find plenty of other ways to use it including my soba noodle salad and miso salmon (so good)!
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Quinoa: Feel free to swap in brown rice or farro instead of the quinoa if you’re looking to mix things up. Each brings its own hearty texture!
- Herbs: No fresh herbs? Dried thyme and sage work well, or try rosemary for a similar earthy note.
- Miso paste: If you don’t have miso, you can add a splash of soy sauce, tamari or even coconut aminos for a similar flavor.
How to Make Carrot Parsnip Soup
Sauté – Sauté the onion, shallot and garlic in a large stock pot over medium heat. Cook until onions are translucent. Add in herbs and spices to the pot and stir.
Add vegetables – Mix in the carrots, parsnip, quinoa and vegetable broth to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 20-40 minute until veggies are tender.
Blend – Remove the soup from the heat and let it cool slightly. Use an immersion blender to 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 a blender in small batches.
Add miso – If you’re using miso, dissolve in warm water and stir it into the soup. Garnish with scallions and shredded gruyere cheese and serve immediately.
Brittany’s Tip!
Add the miso at the end! Miso is heat-sensitive, so adding it after blending helps keep all its flavor and nutrients intact. I recommend dissolving it in a little warm water and stirring it into the soup for the best results.
What to Serve with Carrot Parsnip Soup
Some people enjoy soup as a meal on its own, but I love pairing soup with a side (or two!) for variety in texture and flavors. My go-to pairings for soup include bread, crackers and salad. Here are some things that would go really well with this soup:
- Pumpkin cornbread muffins – so good!
- Sourdough bread or my whole wheat honey brown bread
- Almond crackers
- Fuji apple salad or this yummy pear salad
How to Store Leftovers
- In the fridge: Store any leftover soup in an airtight container in the fridge for up to 4-5 days. The flavors actually get better over time, so it’s perfect for meal prep!
- In the freezer: Let it cool completely, then pour it into a freezer-safe container, leaving a little room at the top. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm up the soup on the stove top over medium-low heat, stirring occasionally. If it’s thickened up too much, add a splash of water or broth until it reaches your preferred consistency.
Frequently Asked Questions
Peeling is optional, but it helps give the soup a smooth consistency and gives it a slightly sweeter taste. If you’re using organic veggies, a quick scrub is usually enough if you prefer leaving the skins on. Just a note though, that some skins can add a bitter taste to soup, so I do recommend peeling the veggies if you have the time.
A bitter flavor can come from a few places. Sometimes carrots or parsnips can have a natural bitterness, especially if they’re older or the parsnips are large with a woody core. Be sure to peel the veggies well, as the skins can add a slightly bitter taste. Adding a touch of sweetness (like a drizzle of maple syrup or honey) or balancing it with a bit more salt or a splash of lemon juice can help mellow out any bitterness.
If you don’t have an immersion blender, no problem! Carefully ladle the soup into a regular blender in batches. Be sure to leave a bit of room at the top and cover with a towel to avoid splatters from the hot soup. You can also use a potato masher if you prefer more of a chunky texture. Once your veggies are fork-tender use a potato masher to mash some of the veggies until you reach your desired texture.
More Soup Recipes
- Lightened Up Broccoli Cheddar Soup
- Quinoa Soup
- Sweet Potato Soup
- Slow Cooker Minestrone Soup
- Black Bean Soup
- Classic Minestrone Soup
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Carrot Parsnip Soup
Ingredients
- 1 Tablespoon olive 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 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
Instructions
- In a large stock pot, heat 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.
- 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 chopped carrots, parsnip and quinoa to the pot, pour in vegetable broth or water and bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
- 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.
- Dissolve miso in warm water and stir it into the soup.
- Serve immediately garnished with scallions and shredded gruyere cheese, if desired and enjoy!
Notes
- Don’t have miso? A splash of soy sauce, tamari or even coconut aminos adds a similar flavor.
- Storing: Store any leftover soup in an airtight container in the fridge for up to 4-5 days. Or you can freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This soup was perfect for finishing up some produce I had from my farm share! It froze well too.
Fantastic recipe, perfect for these wintery days.
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!
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.
My thoughts exactly! 🙂
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!
Nice you are doing good job keep it up!!
Nice soup, good idea. Will try something like this!
Must. make. Is it weird that I want to take a bath in this soup?
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.
I tried making carrot soup before and ruined it! Maybe I will try again 🙂