Parsnip soup
A silky parsnip soup with carrot, onion, and a little garlic, blended smooth and finished with cream and lemon. It makes 2 generous servings or 3 smaller cups, with sweet earthy flavor balanced by savory stock and a bright, lightly peppery finish.
Estimated calories and US ingredient costs.
This soup scales well by weight, but use a pot that is at least 1 quart larger than the liquid volume to prevent splashing during simmering and blending. For 4 servings, use a 4-quart pot; for 6 to 8 servings, use a 6-quart Dutch oven. Keep the simmer time similar and blend in batches if your blender is small.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftPrep the vegetables
~7 minPrep the vegetables.
Peel the parsnips and carrots, then cut 8 oz parsnips into 1/2-inch pieces and slice 4 oz carrots.
Dice 2 oz yellow onion and mince enough garlic for 1 tsp.
Keep the pieces fairly even so the vegetables soften at the same rate and the soup blends smoothly.
Ingredients
- 4 ozCarrots
Build the flavor base
~5 minBuild the flavor base.
Set a 3-quart saucepan or small Dutch oven over medium heat.
Add 1 tbsp unsalted butter and 1 tbsp olive oil.
When the butter foams, add the diced onion and cook for 4 minutes, stirring often, until softened but not browned.
Stir in 1 tsp minced garlic and cook for 30 seconds.
Ingredients
- 2 ozYellow onion
- 1 tspGarlic
- 1 tbspUnsalted butter
- 1 tbspOlive oil
Sweat the roots
~3 minSweat the roots.
Add the parsnips, carrots, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Cook for 3 minutes, stirring so the vegetables get coated in the fat and begin to take on a little color at the edges.
This short saute helps the finished soup taste fuller, not just boiled.
Ingredients
- 4 oz total for recipeCarrots
- 1/2 tspKosher salt
- 1/4 tspBlack pepper
Simmer until very tender
~20 min cookSimmer until very tender.
Pour in 2 cups low-sodium vegetable broth and 1/2 cup water, scraping up any bits stuck to the pan.
Bring to a boil, then reduce to a steady simmer.
Cover partially and cook for 18 to 20 minutes, until the parsnips collapse easily when pierced with a fork and the carrots are completely soft.
Ingredients
- 4 oz total for recipeCarrots
- 2 cupsLow-sodium vegetable broth
- 1/2 cupWater
Check the dish
After ~20 minCheck Parsnip soup and continue when ready.
Blend smooth
~2 minBlend smooth.
Turn off the heat and let the soup stand for 2 minutes so the bubbling settles.
Use an immersion blender directly in the pot, or carefully transfer in batches to a blender, then puree until very smooth.
If the soup seems too thick, blend in 2 to 4 more tablespoons of hot water until it pours like heavy cream.
Ingredients
- 1/2 cup total for recipeWater
- 2 tbsp total for recipeHeavy cream
Finish and season
~1 minFinish and season.
Return the soup to low heat if needed and stir in 2 tbsp heavy cream and 1 tsp lemon juice.
Warm for 1 minute without boiling.
Taste and adjust only if necessary with a small pinch more salt or pepper, keeping in mind that the broth already adds seasoning.
Ingredients
- 1/2 tsp total for recipeKosher salt
- 1/4 tsp total for recipeBlack pepper
- 2 tbspHeavy cream
- 1 tspLemon juice
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Parsnip soup: Serve hot.
Parsnip soup: Ladle into warm bowls and top with 1 tbsp chopped chives.
Parsnip soup: Serve immediately while the texture is smooth and steaming.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 8 oz parsnips, peeled and cut into 1/2-inch pieces
- 4 oz carrots, peeled and sliced
- 2 oz yellow onion, diced
- 1 tsp minced garlic
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups low-sodium vegetable broth
- 1/2 cup water
- 2 tbsp heavy cream
- 1 tsp lemon juice
- 1 tbsp chopped chives
Method
- Prep the vegetablesPeel the parsnips and carrots, then cut 8 oz parsnips into 1/2-inch pieces and slice 4 oz carrots. Dice 2 oz yellow onion and mince enough garlic for 1 tsp. Keep the pieces fairly even so the vegetables soften at the same rate and the soup blends smoothly.
- Build the flavor baseSet a 3-quart saucepan or small Dutch oven over medium heat. Add 1 tbsp unsalted butter and 1 tbsp olive oil. When the butter foams, add the diced onion and cook for 4 minutes, stirring often, until softened but not browned. Stir in 1 tsp minced garlic and cook for 30 seconds.
- Sweat the rootsAdd the parsnips, carrots, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook for 3 minutes, stirring so the vegetables get coated in the fat and begin to take on a little color at the edges. This short saute helps the finished soup taste fuller, not just boiled.
- Simmer until very tenderPour in 2 cups low-sodium vegetable broth and 1/2 cup water, scraping up any bits stuck to the pan. Bring to a boil, then reduce to a steady simmer. Cover partially and cook for 18 to 20 minutes, until the parsnips collapse easily when pierced with a fork and the carrots are completely soft.
- Blend smoothTurn off the heat and let the soup stand for 2 minutes so the bubbling settles. Use an immersion blender directly in the pot, or carefully transfer in batches to a blender, then puree until very smooth. If the soup seems too thick, blend in 2 to 4 more tablespoons of hot water until it pours like heavy cream.
- Finish and seasonReturn the soup to low heat if needed and stir in 2 tbsp heavy cream and 1 tsp lemon juice. Warm for 1 minute without boiling. Taste and adjust only if necessary with a small pinch more salt or pepper, keeping in mind that the broth already adds seasoning.
- Serve hotLadle into warm bowls and top with 1 tbsp chopped chives. Serve immediately while the texture is smooth and steaming.
Before you cook
What to get ready
Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.
Cut parsnips and carrots evenly and remove any very woody parsnip cores.
If something needs adjusting
Puree has stringy pieces
Simmer roots until completely tender and blend carefully in batches.
Soup tastes saltier after simmering
Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.
Store for later
Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining carrots and stock for carrot-ginger soup.
Next use for your ingredients: Carrot ginger soup →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
For the smoothest texture, cut the parsnips into smaller pieces than the carrots because parsnips are denser and can stay slightly fibrous if left chunky. If you want a richer soup, replace the water with additional broth, but keep the salt modest because broth brands vary widely in saltiness.
Make it work for you
For a dairy-free version, swap the butter for 1 extra tablespoon olive oil and finish with 2 tbsp unsweetened oat cream or plain coconut milk. Coconut milk will make the soup rounder and slightly sweeter, while oat cream keeps the flavor closer to the original. If you use salted broth, reduce the added salt to 1/4 tsp.
Use more of your carrots and yellow onion in carrot ginger soup.
Can I make this parsnip soup ahead of time?
Yes. Cool it quickly, refrigerate within 2 hours, and store covered for up to 3 to 4 days. Reheat gently over low heat until steaming hot, or to 165°F if you want to be extra careful. If the soup thickens in the fridge, loosen it with a splash of water or broth before serving.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.