This delicious Roasted Parsnip and Carrot Soup is packed with healthy nutrients and flavor. Roasting the veggies first draws out the best flavor from them! This soup recipe is vegan and gluten-free too.
I love creamy soups and the soup I am sharing with you today is no exception. It is loaded with fresh, pureed veggies which gives it loads of flavor too!
The best part? It is super easy to make!
It takes less than an hour to make and most of that time is just letting it all roast in the oven and then simmer away on the stove.
While skipping the roasting would cut down on the time, this extra step is so worth it! You cannot beat the flavor of roasted veggies as they cook and their natural sugars caramelize in the process. SO GOOD!
Another reason you should make this soup asap? It is loaded with so many good-for-you ingredients that you are nourishing your body as the warm soup nourishes your soul!
Ingredients in Roasted Parsnip and Carrot Soup
- Veggies: Carrots, parsnips, onions. These veggies are all roasted before added to the soup to draw out the best flavor from them.
- Apple: added for a touch of sweetness.
- Olive oil
- Vegetable broth: broth or vegetable stock is the base of the soup broth. If you are not vegan or vegetarian, you can also substitute a chicken broth.
- Seasoning: bay leaf, cumin, turmeric, salt and black pepper.
- Maple syrup: optional. Adds a little sweetness to the soup. Whether you use it or not depends on your palette.
- Coconut milk: or Sour cream or Greek yogurt if not vegan.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Roasted Parsnip and Carrot Soup
The full details for the recipe are in the recipe card below, but essentially the process comes down to a few simple steps:
- Roast the veggies. Toss chopped parsnips, carrots, apple and onion with the olive oil. Bake for 20 minutes.
- Boil them in a flavourful broth. Transfer the roasted produce to a soup pot and add the vegetable broth, cumin, bay leaf, turmeric and salt and pepper. Boil for approximately 20 minutes.
- Blend the soup! Remove the bay leaf and let the soup cool until it is safe enough to puree. Then puree until its smooth!
Storing and reheating leftovers
Once cooled completely, you can transfer the soup to an airtight container and store it in the fridge.
To reheat it, add the soup to a soup pot and heat it over medium heat until warmed through. You may need to add more water to the soup as it will thicken as it sits.
Can you freeze this soup?
Yes! You can freeze the soup and then thaw and reheat it for future meals. To freeze the soup, once it is cooled, transfer it to freezer safe containers or freezer bags. When you want to enjoy it again, you can let the soup thaw in the fridge overnight before reheating it on the stove.
What to serve with this soup
This soup makes a great starter for your meal or it can be turned in to the main course itself with some delicious crusty bread or a salad. I love to top the soup with some fresh herbs, red pepper flakes, and seeds like sunflower or pumpkin seeds for added protein and nutrients. If you are not vegan, you can also top it with crumbled bacon for an extra flavorful option!
Other options to serve with the soup include Crispy Vegetable Spring Rolls Recipe, Air Fryer Seasoned French Fries, or Lagana (Greek Vegan Flatbread).
I hope you enjoy this recipe!
-Cathy
If you enjoy pureed soup as much as I do, you may also like:
Creamy Potato Leek Soup
Asparagus Soup
Creamy Coconut Carrot Soup
Roasted Parsnip and Carrot Soup
Ingredients
- 5 carrots chopped
- 3 parsnips chopped, medium sized
- 1 apple chopped
- 1 onion quartered
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon maple syrup (optional)
- salt and pepper
- 1/2 cup coconut milk (or Sour cream or Greek yogurt if not vegan)
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Toss chopped parsnips, carrots, apple and onion with the olive oil. Bake for 20 minutes.
- Transfer the roasted produce to a soup pot and add the vegetable broth, cumin, bay leaf, turmeric and salt and pepper. Boil for approximately 20 minutes. Let cool slightly before blending. Remove bay leaf.
- Blend the soup in a blender or food processor in batches. Return to pot. Stir in coconut milk (or sour cream or Greek yogurt). Taste and adjust seasonings if needed. Add the maple syrup now if desired. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
