Ginger-Spiced Carrot and Parsnip Soup

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A velvety smooth soup blending sweet carrots and parsnips with warming ginger and a touch of cream—ideal for a simple Christmas starter. This French Christmas recipe (vegetarian), ready in about 45 minutes, pairs carrots, parsnips, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 large carrots, peeled and diced
• 3 medium parsnips, peeled and diced
• 1 medium yellow onion, chopped
• 1 tbsp grated fresh ginger
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent. Add 1 tbsp grated fresh ginger and cook for 1 minute until aromatic.
2. Step 2: Stir in 4 large peeled and diced carrots and 3 medium peeled and diced parsnips. Cook for 3 minutes, stirring occasionally.
3. Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 25 minutes until vegetables are tender.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender in batches.
5. Step 5: Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Heat gently for 2 minutes without boiling. Serve hot garnished with a drizzle of cream or fresh herbs if desired.