Carrot-Parsnip Soup with Thyme

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A comforting, creamy soup made with equal parts carrots and parsnips, simmered with thyme and garlic for sweet, earthy flavor. This French-inspired soup recipe (vegan), ready in about 50 minutes, pairs carrots, peeled and diced, parsnips, peeled and diced, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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, peeled and diced
• 2 cups parsnips, peeled and diced
• 1/2 cup onion, finely chopped
• 2 cloves, minced garlic
• 4 cups chicken or vegetable broth
• 1 tsp, chopped fresh thyme
• 1 cup diced potatoes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1/2 cup finely chopped onion and cook for 5 minutes until softened and translucent.
2. Step 2: Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 cups diced carrots, 2 cups diced parsnips, and 1 cup diced potatoes. Cook for 2 minutes, stirring frequently.
4. Step 4: Pour in 4 cups chicken or vegetable broth and bring to a simmer. Add 1 tsp chopped fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and simmer for 25 minutes, or until vegetables are very tender.
5. Step 5: Use an immersion blender to puree soup until smooth, or transfer to a blender in batches. Return to pot if using blender.
6. Step 6: Stir in 1/2 cup heavy cream and heat gently for 3-4 minutes without boiling. Adjust seasoning if needed.