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-inspired Christmas recipe (vegetarian), ready in about 45 minutes, pairs carrots, parsnips, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 large, peeled and diced carrots
• 3 medium, peeled and diced parsnips
• 1 medium, chopped yellow onion
• 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.