My Creamy Carrot and Parsnip Soup is creamy, hearty, and soothing for the soul. It’s so deeply satisfying to stir a huge steaming stockpot of nutritious soup, while listening to some killer music. . 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.
And the great news is that the creaminess comes from the parsnips, not butter or cream!
This has got to be the most comforting soup on the planet. The parsnips give it a velvety texture. It’s hearty enough for lunch, or serve with a large salad and crusty bread for dinner.
Creamy Carrot and Parsnip Soup
- 3 tbsp + 6 cups of low-sodium veggie broth, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 celery stalks, finely chopped
- 1/2 tsp curry powder
- 1 tsp grated fresh ginger
- 1 tsp ground turmeric
- Freshly ground black pepper
- 4 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- Juice of half a lemon
- 4 tsp vegan sour cream or plain vegan yogurt (optional)
- Handful of chopped fresh parsley
Heat the veggie broth 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 pepper to taste and add the carrots and parsnips.
Sauté for another 3 to 4 minutes, then add the remaining veggie broth.
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.
Use a little sea salt (to taste) to finish off the soup when in your bowl.