Roasted Carrot and Parsnip Soup is like a little magic trick for chilly nights. Ever come home, totally starving, and your stomach’s practically yelling for a cozy dinner? That’s me, especially when the weather acts up. I swear this soup has rescued my dinner plans more than once. If you love hearty flavors and that warm feeling you get from roasted veggies, stick around. Oh, and if you’re into roasting anything (honestly, who isn’t?), I’ve also got a fantastic recipe for garlic herb roasted potatoes, carrots, zucchini you’ll wanna check out too. 
Key Ingredients
Getting this Roasted Carrot and Parsnip Soup just right comes down to a handful of truly basic, but crucial, ingredients. Personally, I can’t skip fresh carrots and parsnips. I can smell those things roasting before I’ve even shut the oven door. A couple of potatoes help make it thick and filling. Onion, garlic, and a simple broth—nothing fancy—bring everything together.
A splash of olive oil makes those veggies go from “meh” to “whoa, what’s that delicious smell?”. Salt and pepper do their part for sure. My tip? Don’t forget a pinch of smoked paprika or cumin if you want that extra cozy kick. Though honestly, the real star here is the caramelized bits you get from roasting. Ignore anyone who says boiling is just as good—it’s a different soup worlds apart. Trust me, I’ve tried!
All of this sounds simple, but the flavor? Pure comfort. There’s something about parsnips that’s a little sweet, almost nutty, and they pair up perfectly with the carrots. Just don’t get tempted to throw in everything from your fridge. This soup is all about those few key veggies doing their thing.
Step-by-Step Preparation
Alright, grab a baking tray. Peel your carrots and parsnips (no need to get fussy about tiny bits of skin). Cut them into chunky sticks. Same deal with potatoes—just don’t make those pieces too huge or they’ll roast all uneven and weird. Toss them with olive oil, salt, and pepper, then spread them out so they’re not touching too much. Crowding on a tray is like being the last one squished into a crowded subway car—not fun.
Now roast them up. I like to start checking at about 25 minutes. You want some crispy bits and golden edges. Meanwhile, chop up your onion and garlic. Heat a big pot, toss those in with a bit more olive oil, and let them get all soft and fragrant. Once your veggies are done, throw them in with the onion and garlic, add broth, and simmer it all together.
After about 10-15 minutes it should all be nice and soft. Time for the blender—do it in batches unless you want an exploding soup situation. Blend until smooth (or leave it a little chunky if you’re feeling rustic). Taste and tweak with salt or spice. Then—done! Soup that honestly could pass for something from a five-star restaurant.
“I made this on a freezing Monday night and my whole family went back for seconds. The roasted flavor really makes it special! This will be on repeat.”
Expert Tips for Perfect Soup
So, first thing: always roast your veggies long enough. If you pull them too soon, the soup will be bland—like hospital lunch bland. Trust me, a bit of char is your friend here! And oh, use good-quality olive oil. It’s not fancy talk, just… cheap oil makes everything taste flat. Want it extra smooth? Pass the soup through a sieve—or don’t, if you like a hint of texture. Optional, but I sometimes drop in a splash of cream or swirl in Greek yogurt for richness.
And don’t be afraid to tweak the spice. Sometimes I toss in a handful of chopped parsley at the end, sometimes I just go with chives from my little windowsill pot. One time, I added a squeeze of lemon, and wow, did that brighten it up. You do you, but taste-test as you go. Honestly, a little experimenting never hurt anyone.
Last thing: let the soup sit a few minutes before serving. It actually tastes even better once it’s had a minute to cool down.
How to Store Leftovers
Leftover Roasted Carrot and Parsnip Soup? Oh man, it’s practically better the next day. Pour it into a container with a tight lid and let it cool before sticking it in the fridge. Two, maybe three days in there—still solid.
Wanna freeze some? Absolutely, just remember it’ll thicken up, so when you reheat, splash in extra broth or water. It reheats fine on the stove or in the microwave, but just do it gently. If you zap it too hard, it might lose that lovely smoothness. Anyway, I find myself sneaking spoonfuls straight out of the fridge, cold or not. Weird? Maybe a little.
Variations and Additions
Ready to mix things up? That’s the fun part. Sometimes I get wild and add:
- A pinch of curry powder for a warm, spicy twist.
- Toasted pumpkin seeds on top for crunch (okay, they look pretty too).
- A dollop of sour cream or even goat cheese if I’m feeling extra.
- Fresh herbs—think dill, parsley, or thyme—give it an herby punch.
Swap out the potatoes for sweet potato if you’re after something a touch sweeter. I once threw in a roasted apple because why not? It was delicious—honestly almost dessert. Get creative! No two batches have to be exactly the same.
Common Questions
Do I have to peel the carrots and parsnips?
Not strictly. If you like a bit of rustic flavor and your veggies are scrubbed super clean, leave the skins.
Can I make this vegan?
Totally. Use veggie broth and skip any dairy at the end! The flavor’s still awesome.
How do I get the soup really smooth?
Blend it in batches, and if you want extra fancy texture, strain through a mesh sieve.
Can I use other root veggies?
Yes, but honestly, if you stray too far, it stops being Roasted Carrot and Parsnip Soup. Try it once the classic way first!
What’s the best way to reheat leftovers?
On the stove, gentle heat, and add a splash of broth or water to bring it back to life.
Get Comfy and Grab a Spoon
So that’s pretty much my go-to, feel-good Roasted Carrot and Parsnip Soup. Easy, super budget-friendly, and ridiculously comforting. The roasting bit really puts it in a different league. If you want a little more inspiration, the Roasted Carrot, Parsnip and Potato Soup Recipe over at NYT Cooking is a great read too—lots of pro tips there. Got a taste for a different kind of soup? Give this Chow Zhou style egg noodle soup a glance for a switch up. Seriously though, let me know if you try this—you might just never go back to canned soup again. 
Roasted Carrot and Parsnip Soup
A comforting roasted carrot and parsnip soup that combines hearty flavors and cozy vibes, perfect for chilly nights.
- Total Time: 45
- Yield: 4 servings 1x
Ingredients
- 4 medium carrots, peeled and cut into chunky sticks
- 2 medium parsnips, peeled and cut into chunky sticks
- 2 medium potatoes, peeled and cut into chunky pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon cumin (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss carrots, parsnips, and potatoes with olive oil, salt, and pepper on a baking tray.
- Spread the vegetables out to avoid crowding.
- Roast for about 25-30 minutes, until crispy and golden.
- In a pot, heat additional olive oil and sauté onion and garlic until soft and fragrant.
- Add the roasted vegetables to the pot and pour in the vegetable broth.
- Simmer for 10-15 minutes until everything is soft.
- Blend until smooth, adjusting seasoning as needed.
- Let the soup sit for a few minutes before serving to enhance flavors.
Notes
For an extra smooth texture, pass the soup through a sieve. You can also add a splash of cream or yogurt for richness.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg