Arendelle Roasted Carrot and Parsnip Soup with Thyme
A warm, velvety roasted carrot and parsnip soup infused with fresh thyme, evoking the cozy flavors of a winter kingdom. This french-inspired soups (vegetarian) ready in about 55 minutes pairs medium, peeled and chopped carrots, medium, peeled and chopped parsnips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and chopped carrots
- 3 medium, peeled and chopped parsnips
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp, chopped fresh thyme
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
Instructions
- Step 1: Preheat oven to 425°F. Toss 4 chopped medium carrots and 3 chopped medium parsnips with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
- Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp chopped fresh thyme, cooking for 1 minute until fragrant.
- Step 3: Add the roasted carrots and parsnips to the pot along with 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 4: Use an immersion blender to puree the soup until smooth and velvety. Stir in 1/2 cup heavy cream and heat through for 3 minutes before serving warm.
Frequently asked questions
How long does Arendelle Roasted Carrot and Parsnip Soup with Thyme take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arendelle Roasted Carrot and Parsnip Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Arendelle Roasted Carrot and Parsnip Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arendelle Roasted Carrot and Parsnip Soup with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Arendelle Roasted Carrot and Parsnip Soup with Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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