Creamy Carrot and Parsnip Soup Recipe | Vegetarian Times Skip to main content

Creamy Carrot and Parsnip Soup

For a chunkier soup, purée only half of the soup mixture, then stir it back into the remaining broth and vegetables.



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¼ cup olive oil
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4 parsnips, cut into ½-inch pieces (4 cups)
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5 carrots, cut into ½-inch pieces (2 cups)
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1 large onion, diced (1 ½ cups)
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6 cups low-sodium vegetable broth
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¾ cup packed sun-dried tomatoes (not in oil), roughly chopped, divided
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2 ¼ tsp. chopped fresh oregano
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1 ½ tsp. chopped fresh basil
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3 tsp. balsamic vinegar
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6 thin slices Italian bread, toasted


1. Heat oil in pot over medium-high heat. Add parsnips, carrots, and onion; cook 5 minutes, stirring occasionally.

2. Add 3/4 cup broth; cook 10 minutes, or until broth is evaporated. Add remaining 5 1/4 cups broth, 1/2 cup sun-dried tomatoes, oregano, and basil. Cover, and bring to a brisk boil. Remove from heat. Purée soup in blender or food processor until smooth.

3. Chop remaining 1/4 cup sun-dried tomatoes, and stir into soup. Season with salt and pepper, if desired. Ladle soup into bowls, drizzle lightly with balsamic vinegar, and garnish with toast.

Nutrition Information: 

5 g
Total Fat: 
10 g
Saturated Fat: 
2 g
42 g
0 mg
556 mg
9 g
16 g
Serves 6

Comments on this Recipe

I enjoyed this recipe, but my husband couldn't get past the slightly grainy texture and appearance.

Make tonight