Slow-Simmered Carrot and Parsnip Soup
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 soups ready in about 45 minutes pairs carrots, parsnips, finely chopped 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
Instructions
- 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.
- 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.
- Step 3: Pour in 4 cups vegetable broth and bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 25 minutes until vegetables are very tender.
- Step 5: Remove from heat and let cool slightly. Use an immersion blender to puree until smooth (or transfer to a blender in batches).
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Carrot and Parsnip Soup take to make?
Total time is about 45 minutes (15 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 Slow-Simmered Carrot and Parsnip Soup?
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 from drying out.
Can I substitute ingredients in Slow-Simmered Carrot and Parsnip Soup?
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 Slow-Simmered Carrot and Parsnip Soup 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.
What goes well with Slow-Simmered Carrot and Parsnip Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
