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  • Writer's pictureThe Ideal Team

Carrot & Parsnip Soup

Looking for a warm and cozy meal to celebrate the holidays or simply to enjoy the long days of winter? Look no further - this delicious Carrot and Parsnip soup is sure to please!

Carrot & Parsnip Soup

Find the original recipe here.


  • ½ tbsp olive oil

  • 2 onions, finely chopped

  • 2 celery sticks, finely chopped

  • 2 garlic cloves, crushed

  • ½ small bunch thyme; leaves picked

  • 3 large carrots, peeled and roughly chopped

  • 2 large parsnips, peeled and roughly chopped

  • 1 litre vegetable stock

  • 100ml double cream

  • ¼ bunch parsley, finely chopped (optional)


  1. Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water.

  2. Add the garlic, thyme, and ½ tsp black pepper and cook for 2 mins.

  3. Add the carrots, parsnips, and stock, and bring to a boil.

  4. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.

  5. Blend using a stick blender until smooth.

  6. Add the cream and blitz again until combined, then taste for seasoning.

  7. To serve, ladle into bowls and scatter over a little chopped parsley.


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