Honest Fare

Pretty Provisions and Notes from the Kitchen

Parsnip & Carrot Soup

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Parsnip & Carrot Soup, Honest Fare by Gabrielle Arnold

Here it is. My first soup of the season! I made a giant batch of it a couple weeks ago to serve on what was supposed to be our first chilly night here in Winter Park, Florida. We were taking the truck (La Empanada Food Truck) out that evening so I figured it was the perfect night to start serving soup!

I think the temp ended up getting down to the low 50s so hot soup was perfect for all our truck-side diners. Floridians are so funny about cold weather. It’s like we want to fully embrace it when it comes around, but we’re simply not capable. We’re either not properly prepared or we’re simply in denial about it. Perfect example: the customer that came up to the window that night wearing a fur coat to her ankles and flip-flops on her feet. What? Only in Florida. We just don’t know what we’re doing. Anyway, the soup…the soup takes the place of boots, apparently.

I love parsnips. (see: Parsnip Potato Purée and Parsnip Carrot Pasta). They’re so magnificently aromatic, and unexpected. People are always pleasantly surprised by parsnips because they’re not all that common, which is another reason I love using them. The parsnips definitely set the tone in this soup, adding an element of sophistication to the sweet and earthiness of the carrots.

After a quick sauté, everything is boiled in some milk and water or veg stock until soft. You can blend it up using whatever device you like, but I definitely recommend an immersion blender when it comes to soups. I blended this one until really silky, but feel free to do less if you like it chunkier.

This soup is seriously fantastic. Velvety and comforting. And what makes it even better is that it’s the kind of thing that can go nicely as an accompaniment to a variety of meats or fish or pasta or whatever!

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Recipe

Prep time: 20 minutes Cook time: 30 mins Serves 6
Boil in veg broth for non-dairy option.

You need:

  • 2 garlic cloves, diced
  • 1 large shallot, diced
  • 3 cups carrots, peeled and chopped
  • 1 ½ cups parsnips, peeled and chopped
  • 2 sprigs fresh thyme
  • Kosher salt
  • Black pepper
  • Olive oil
  • About 2 Tbs butter
  • 2 cups room temperature milk
  • 1 cup veg stock or water

Directions

  1. Coat bottom of pot in olive oil and a pad of butter and bring to medium heat. Sauté shallot, garlic, thyme, pinch salt ( recommended 1/4 tsp) and pepper for a minute. Add in carrots and parsnips and toss to coat in olive oil. Add additional oil and butter if necessary. Cook uncovered, tossing to keep from browing, for a few minutes.
  2. Add milk and stock/water to pot and increase heat to bring to a nice simmer. Reduce heat once milk starts to foam up. Stir and cook partially covered until carrots and parsnips are nice and soft.
  3. Salt to taste before blending until silky smooth . Serve hot with diced chives, cracked black pepper and Parmesan cheese if desired.

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12 Comments

  1. Posted November 9, 2011 at 10:51 AM | Permalink

    This sounds incredible and looks absolutely amazing.

  2. Posted November 9, 2011 at 11:22 AM | Permalink

    I love parsnips too and your soup looks perfect for this time of year.

  3. Jody
    Posted November 10, 2011 at 12:59 PM | Permalink

    Just in time! I was scouring the web for a carrot soup recipe for tonight. Glad to have re-discovered your lovely blog. Making it tonight.

  4. Amy
    Posted November 13, 2011 at 8:10 PM | Permalink

    This looks SO good! And easy too. Thanks for sharing!

  5. Posted November 14, 2011 at 3:01 PM | Permalink

    This soup really looks delicious and it is perfect for the damp and chilly weather we are having here in Oregon. This was my first visit to your blog, so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I enjoyed the time I spent here. I’ll definitely be back. I hope you have a great day. Blessings…Mary

  6. Sarah
    Posted November 14, 2011 at 3:03 PM | Permalink

    Made this a couple of nights ago… and oh my, was it yummy. Making another batch tonight!

  7. Posted November 14, 2011 at 7:43 PM | Permalink

    Congrats on welcoming winter with soup! This looks wonderful – I love Parsnips but more often than not I just roast them with some olive oil and salt – one of my favorite treats – but parsnip soup is such a delicate dish! I’ll be making this as soon as my slow-cooker empties and the next soup is due!

  8. Posted December 2, 2011 at 10:16 AM | Permalink

    The immersion blender is my go-to tool during the colder weather months. It makes the silkiest, creamiest soups. My in-laws live in Florida also and it’s funny whenever they mention to us (we live in Michigan) how it’s “going to dip into the 40′s” tonight so that means they’ll be turning on the furnace and pull out the electric blanket. :-p Really?! LOL…

  9. Lucy
    Posted December 4, 2011 at 9:44 PM | Permalink

    I just made this for a light dinner! Incredibly fragrant and comforting. Thank you.

  10. Posted March 23, 2012 at 12:57 AM | Permalink

    Thank you so much for this recipe. I made it on Monday night (we ate it again last night!) and it was delicious!

  11. jean
    Posted January 5, 2013 at 11:52 AM | Permalink

    Hi I am going to make your soup for lunch cannot wait to taste it. I would like to find you parsnip carrot pasta,the site was not available,is the recipe there?

  12. gabi
    Posted January 5, 2013 at 3:13 PM | Permalink

    Hm, I wonder why it wasn’t available…
    Here’s the link to it
    http://honestfare.com/parsnip-carrot-whole-wheat-pasta/
    Hope that works for you!

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