Morgan’s Post: Smoky Parsnip and Carrot Soup

Parsnip and Carrot Soup      Serves: 4


  • 2 cups of chopped parsnips
  • 2 cups of chopped carrots
  • 1 cup of chopped sweet onion
  • 4 cups of vegetable stock
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • Salt and pepper for seasoning
  • Chives to top the soup
  • Olive oil for sautéing


  1. Place a large pot on the stove top and add about 1 tablespoon of olive oil.
  2. Once the oil has warmed up add the cup of chopped onions and cook until translucent.
  3. Once the onions are ready add the parsnips, carrots, and vegetable stock to the pot.
  4. Bring the pot to a boil, then reduce heat and cover.
  5. Test the vegetables every 5 minutes after they have been cooking for 10 minutes.
  6. Once the vegetables are fork tender and can be mashed by the fork, add the garlic powder, paprika, turmeric, and salt and pepper.
  7. Allow the soup to cool for 5-10 minutes.
  8. Once cooled slightly add to a blender in batches until the soup is blended well and presents as a smooth and creamy consistency.
  9. Pour the soup back into the pot and heat back up for around 10 minutes on low heat.
  10. Let the soup cool 5 minutes and then serve.
  11. Once ready you can choose to top the soup with fresh black pepper and or freshly chopped chives.

Did you know? Parsnips are a great source of potassium and are a low-calorie vegetable choice with plenty of fiber!

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