Carrot-Parsnip Puree Soup with Thyme
A velvety, earthy soup made with equal parts carrots and parsnips, simmered with fresh thyme for a comforting autumnal flavor that's perfect for cool evenings. This mediterranean-inspired soups ready in about 45 minutes pairs carrots, parsnips, medium onion 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
- 2 cups carrots
- 2 cups parsnips
- 1 medium onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 teaspoon thyme
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning.
- Step 3: Stir in 2 cups diced carrots, 2 cups diced parsnips, and 1 teaspoon dried thyme, cooking for 2 minutes to release flavors.
- Step 4: Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 20 minutes until vegetables are fork-tender.
- Step 5: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches), then stir in 1 tablespoon lemon juice and season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Carrot-Parsnip Puree Soup with Thyme take to make?
Total time is about 45 minutes (15 min prep + 30 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 Carrot-Parsnip Puree 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 carrots from drying out.
Can I substitute ingredients in Carrot-Parsnip Puree 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 Carrot-Parsnip Puree 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.
What goes well with Carrot-Parsnip Puree Soup with Thyme?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
