Creamy Carrot and Parsnip Soup


Creamy Carrot and Parsnip Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 4

Tip ~


4 Tablespoons butter

1 large onion, chopped

450g/1lb carrots, peeled and chopped

2 large parsnips, peeled and chopped

1 tablespoon grated fresh root ginger

1 teaspoon grated orange rind

600ml/1 pint vegetable stock

125ml/4floz single cream

Salt and pepper


  • Melt the butter in a large saucepan.
  • Add the onion and cook, stirring until softened
  • Add the carrots and parsnips, cook stirring occasionally until they have softened a little.
  • Stir in the ginger, orange and stock.
  • Bring to the boil, then reduce the heat, cover the pan and simmer for 25-30 minutes until the vegetables are tender.
  • Remove from the heat.
  • Transfer the soup to a food processor and blend until smooth; you may need to do this in batches.
  • Return the soup to the saucepan, stir in the cream and season well with salt and pepper.
  • Garnish each bowl with a swirl of cream and croutons if liked.



50g/2oz white bread cut into small cubes

1 tablespoon olive oil


  • Place the bread cubes in a bowl with oil and stir around
  • Arrange on a baking sheet in a single layer
  • Bake them in the top of the oven, Gas mark 4, 350F, 180C, for 10 minutes until they are crisp and golden.
  • Allow them to cool before using to garnish your soup.