Carrot And Parsnip Soup Recipe

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Carrot and Parsnip Soup

Marian Arbour


I always make batches of different kinds of soup and freeze most of them..They are handy to have for a quick meal of soup and sandwich. I also give my children and grandchildren the soup as they have no time to fuss with making it they are too busy with kids and work and I am happy to pass out the soup to them.

★★★★★ 1 vote
6 to 8
15 Min
35 Min
Stove Top


1 large
onion chopped
2 medium
potatoes chopped ,i like the yukon gold
4 c
2 c
5 c
chicken or vegetable broth
1 c
half and half cream
3 Tbsp
fresh squeezed lemon juice
4or 5
basil leaves finely cut in strips


1In a large pot combine the onions, carrots, potatoes , parsnip,and water and cook until vegetables are very soft add broth and cook for another 5 minutes.
2Using an immersion blender puree the vegetables..or puree in blender and return to pot..stir in cream and more broth depending on how thick you like your soup...serve .sprinkle with a little basil strips.
3I usually make a double batch to freeze and then I leave out the cream and only add the cream to the soup when serving as creamy soups do not freeze too well.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Canadian