Slow-Simmered Carrot and Parsnip Soup

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A velvety soup featuring a perfect balance of sweet carrots and earthy parsnips, simmered with fresh thyme and a hint of cream for comforting warmth. This Mediterranean-inspired soup recipe, ready in about 45 minutes, pairs carrots, parsnips, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 1 lb carrots
• 1 lb parsnips
• 1, finely chopped onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp, fresh leaves thyme
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 onion, finely chopped, and cook for 5 minutes until softened, then add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
2. Step 2: Add 1 lb carrots, peeled and diced into 1/2-inch cubes, and 1 lb parsnips, peeled and diced into 1/2-inch cubes, stir to coat, and cook for 3 minutes.
3. Step 3: Pour in 4 cups vegetable broth and bring to a simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until vegetables are very tender.
5. Step 5: Remove from heat and let cool slightly. Use an immersion blender to puree until smooth (or transfer to a blender in batches).
6. Step 6: Return to pot, stir in 1/2 cup heavy cream and 1 tbsp fresh thyme leaves, and heat gently for 2-3 minutes until warmed through. Season with salt and pepper to taste.