Rich, creamy, and seasoned with flavorful spices, this parsnip soup is a satisfying winter soup.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 cups |
Ingredients
- 2 pounds parsnips, peeled and cut into 1/2 inch pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- sea salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 4 cups chicken stock
- 1 cup whole milk
- ½ cup heavy cream
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.
- Roast in the preheated oven until parsnips are tender and golden brown, about 30 minutes.
- Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in onion and celery; cook and stir until the vegetables have softened and onion is beginning to turn golden brown, about 5 minutes. Reduce the heat to low; stir in butter, garlic, brown sugar, and roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and beginning to brown, about 5 to 10 minutes.
- Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
- Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Blend in batches until smooth and pour into a clean pot.
- Stir in milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
- Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 6 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 362 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe so much! It’s one if my top favourite fall/winter soups! Sweetness of the parsnips and carrots, yummy creamy consistency and then followed by that heat of the cayenne pepper! Delicious!
I basically read the first three recipes and I took an ingredient from each and combined them to make a whole new one! I roasted garlic , apples, carrots and parsnips. Added ginger, nutmeg, cayenne and curry along with brown sugar. Added cream and milk and voilà a delicious creation. The curry gives it that, “mmmm what is that?” taste.
this was so so tasty. my whole family enjoyed it, even our 5 year old. roasting the parsnip & carrot is definitely key to achieving the depth of flavour here 🙂
Used parsnips & purple carrots from a local farm and the color turned out beautiful. Tasted great too. We like spices, so I always increase the spices a bit.
I used 1 lb of parsnips since I didn’t want very thick soup. Next time I make this I’ll cut the cayenne amount in half. It was very spicy, which is how I like it but when I cook for others I need to tone the heat a couple of notches down.
I added a potato because I thought it took one and had bought one for it. I like the texture it provided. I left out the sugar (the parsnips and carrots are plenty sweet ) and the skipped the spices except for ginger and nutmeg. The milk seemed superfluous; I added a container of TJ shelf stable whipping cream – it was just past dates and needed to get used up. and a quart box of chicken broth. (Also, the parsnips and carrots, which were why I even made this, were left over from Thanksgiving, so they needed to get used up, so I used them on New Year’s Eve!) Turned out great. I hate to cook, and I hardly ever make soup anymore unless it’s beanie sorts of soups. I don’t think I’ve made a cream soup for 40 years. This was really no work. I used my Ninja Foodi Air Fry Oven to pre-cook and brown the veggies and my immersion blender to do something close enough to purée to suit us. It was delicious! And my husband agreed. Yay.
Very flavourful soup. I used all the spices listed and really liked the blend. However I used about 9 cups of broth instead of 4. Otherwise it’s way to thick. I will keep this in my soup rotation
A delicious appetizer! Requires a LOT of preparation, but is definitely worth it. I’ll be making this again!
Perfect just as is! Just the right amount of heat….just the ticket for a blustery winter night.
I made this one and kept to the recipe with the exception of the steps. I’m on a quest to reduce cleanup so I roasted everything in olive oil and went right to the blender with good results. If I were to make this again I would reduce or cut out entirely the cardamom. I am a fan of the spice but in this case I found it overwhelming and I can’t really taste the vegetables.
This one is a keeper! Easy to make and absolutely delicious!!!!
This soup is easy and awesome! Froze half of it and had 3 weeks later was even better!
Excellent flavor! Very hearty and filling.
Very nice soup, can be a little too rich with the heavy cream so use that wisely. I had to make it vegan using soy milk and coconut cream (cans in the Asian foods section). One important add was a dollop of sour cream as a garnish – goes a long way to cut down the richness
So rich and tasteful. I actually omitted the milk and cream and left it as is. The taste was super rich so next time I will probably make more veggies and use the same spices or cut back on the spices.
This is a wonderful root soup, very earthy and warm. I was given some parsnips and was looking for something other than mashed form and found this. By the way, this was the first time I’ve had them. I stuck right with the recipe like I always try to do the first time for a true rating. I did have one small sub which I’ll mention later. The only reason I didn’t give a 5 was because of the cayenne pepper. Due to the comments I only used about 3/4 of what it called for and even that I thought took away from the true flavor of the roots. Next time I will cut to only using half of what is called for or even leave out. I didn’t have any cardamon so I subbed with what I found on the internet. 1/2 cinnamon and 1/2 nutmeg. I didn’t want to bring out the blender so I just used my hand mixer right in the pan. It all worked well.
I made this soup but I just baked the carrots, parsnip, and celery together. I added curry instead of cardamom and I only added 1/4 teaspoon if it. I also added chopped up ham and poured it over rice. AMAZING! My husband and I loved it ! We will so be making this again.
I didn’t have enough parsnips – only about a pound, so I adjusted the spices and the amount of chicken broth, milk and cream. Next time I’ll keep the same amount of cream.
We made this tonight for Sunday supper. Made it exactly as outlined in the recipe. Everyone loved it!! Even my husband who does not like parsnip. We will definitely make this again!!
Delicious everyone loved it.
This soup is amazing! If you’re looking for something different than the usual winter soups, this is it!!