Carrot-Parsnip Soup with Thyme
A comforting, creamy soup made with equal parts carrots and parsnips, simmered with thyme and garlic for sweet, earthy flavor. This french-inspired soups (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
Instructions
- 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.
- Step 2: Add 2 cloves minced garlic and cook for 1 minute until fragrant.
- Step 3: Stir in 2 cups diced carrots, 2 cups diced parsnips, and 1 cup diced potatoes. Cook for 2 minutes, stirring frequently.
- 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.
- Step 5: Use an immersion blender to puree soup until smooth, or transfer to a blender in batches. Return to pot if using blender.
- Step 6: Stir in 1/2 cup heavy cream and heat gently for 3-4 minutes without boiling. Adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Carrot-Parsnip Soup with Thyme take to make?
Total time is about 50 minutes (20 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 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, peeled and diced from drying out.
Can I substitute ingredients in Carrot-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 Carrot-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 Carrot-Parsnip Soup with Thyme vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
