Roasted Parsnip and Carrot Soup


This roasted parsnip and carrot soup is the perfect healthy lunch or dinner. It is also crazy easy to make - simply roast, blend, and enjoy!

Roasted Parsnip and Carrot Soup

Continuing my health kick this January, I am working to increase my intake of vegetables.  I find an easy and delicious way to achieve this is by making soups!  Soups are the perfect warming and comforting winter meal.  They also tend to be filling.  With the right ingredients, winter soups can be a great source of nutrients and lean protein while still feeling like comfort food!

That is exactly how I would describe this soup.  It is warm and comforting, and has an incredibly rich and creamy texture.  Even better, this soup gets its creaminess from blending the ingredients well, and not from any cream!  It is entirely vegetable based, and can be made vegan by skipping the Greek yogurt crème fraiche drizzle on top.

Roasted Parsnip and Carrot Soup

How to Make the Best Roasted Parsnip and Carrot Soup

While the full recipe instructions are available below, here are some tips to make the best veggie soup!

  • Firstly, you must be sure to cook the vegetables just right.  This is important, because it has a big impact on the texture of your soup.  When preparing your parsnips and carrots, make sure they are cut into equally sized pieces.  They will be ready when the slices are fork tender, but not charred.  If the vegetables are under cooked, they will come out watery and lumpy when pureed.  If they are cooked too long, the veggies will get a bitter flavor when blended.  The charred and caramelized bits will also be difficult to blend into a uniform texture.
  • Next, you need to make sure that all of the ingredients are well blended.  I recommend using a blender to achieve this.  If you do not have a blender, an immersion blender will also work well.  I love my kitchenaid blender, I have had it for years and it still works great!  Just note that if you use an immersion blender for this soup, it will take you longer to achieve that creamy texture than using a blender.
  • Finally, to make your soup really pop, I recommend drizzling with a Greek yogurt crème fraiche.  It makes the soup look like one from a fancy restaurant!   Simply mix some Greek yogurt with cold water and drizzle it over your bowl of soup in whatever pattern you like.
Roasted Parsnip and Carrot Soup

Roasted Parsnip and Carrot Soup

This roasted parsnip and carrot soup is the perfect healthy lunch or dinner. It is also crazy easy to make – simply roast, blend, and enjoy!

Prep Time:
Cooking Time:


For the Soup:

  • 2 lb parsnips, sliced into 1 inch pieces
  • 1 medium white onion, quartered
  • 5 cloves garlic, whole with the shells kept on
  • 10 oz Yukon gold potatoes, sliced into 1 inch cubes
  • 1/2 lb carrots, sliced into 1 inch pieces (approx. 1 small bunch)
  • 4 tbsp olive oil
  • 1 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • 6 cups low sodium vegetable broth
  • salt and pepper, to taste

For the Topping:

  • 2 tbsp 0% fat plain Greek yogurt
  • 1 tbsp cold water (more or less, to taste)
  • 2 tbsp fresh parsley, chopped, for seasoning


  1. Preheat oven to 425F.  In a large mixing bowl, toss all soup ingredients except the vegetable broth until all sliced vegetables are well coated with the olive oil and spices.  Spread out onto 2 parchment lined baking sheets.  Roast for 25 minutes and toss.  Reduce heat to 400F and roast for another 20 to 30 minutes, tossing every 10 minutes.
  2. Once the veggies are for tender and just starting to brown on the edges, remove from the oven.  Remove shells from the garlic cloves and discard the shells.  Place half of the veggies into a blender with half of the vegetable broth and blend on high until smooth.  Add to a large pot or Dutch oven.  Repeat with the last half of vegetables and broth and add to the pot.  Heat for 2 to 3 minutes, stirring often.
  3. To serve, scoop soup evenly into bowls.  Sprinkle with fresh parsley.  Optional: In a small mixing bowl, mix together the Greek yogurt and water, gradually adding more and more water until the yogurt has a runny consistency.  Drizzle the yogurt mixture over the bowls.  Serve and enjoy!

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