Creamy Carrot And Parsnip Soup - Sophie Uliano

Sophie's Recipes

Creamy Carrot And Parsnip Soup

Creamy Carrot And Parsnip Soup

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This is the time of year that I get soup-obsessed. It’s so deeply satisfying to stir a huge steaming stockpot of nutritious soup, while listening to some killer music. I just made a new iTunes playlist entitled “Soup Stirring” and I whack up the volume while I chop away at all the beautiful root veggies that arrive in my weekly organic box. One of the many things I love about soup is that it’s incredibly quick & easy to make, and for the most part is the most budget-friendly meal you can serve.

This has got to be the most comforting soup on the planet. The parsnips give it a velvety texture. It’s hearty enough for a winter lunch, or serve with a large salad and crusty bread for dinner.

Serves 4

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 celery stalks, finely chopped
  • 1/2 tsp curry powder
  • 1 tsp grated fresh ginger
  • 1tsp ground turmeric
  • Salt and freshly ground black pepper
  • 4 medium carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 6 cups vegetable broth
  • Juice of half a lemon
  • 4 tsp  vegan sour cream (optional)
  • Handful of chopped fresh parsley

Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and celery and sauté until softened, about 5 minutes. Add the ginger, turmeric, and curry powder and cook for 1 minute. Season with salt and pepper to taste and add the carrots and parsnips. Sauté for another 3 to 4 minutes, then add the stock. Cover the pan, bring to a simmer, and simmer for 30 minutes. Add the lemon juice. Remove from the heat and cool for 10 minutes. Using an immersion blender, blend the soup until very smooth. Ladle into warmed soup bowls and top each with vegan sour cream, if using. Garnish with the parsley.