Carrot and Parsnip Soup

Carrot And Parsnip Soup Recipe

No Photo

Have you made this?

 Share your own photo!

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

How to Make Carrot and Parsnip Soup


  • 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.

Printable Recipe Card

About Carrot and Parsnip Soup

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