Vegan Carrot & Parsnip Soup

Yes, you heard correctly, this is a vegan soup. Don’t run away! I promise that it is absolutely delicious. You would never know it was vegan! I was surprised myself, to be honest. I didn’t plan to make it vegan at first, but by the time it was finished, I realize that it had absolutely no animal products in it at all; no milk, no butter! Despite that, this was one of my favorite soups. It is really packed with flavor – every bite is so bright and comforting that you will be licking your bowl and going back for seconds. I had never had a carrot soup before, so I was a little hesitant to make this at first. I thought it would just taste like a bunch of pureed carrots, but the result is so much more than that. Parsnip is a really under appreciated. It is related to the carrot, but it is sweeter and has a similar texture to a potato when cooked, making it perfect for adding to soups and stews. Parsnips also have more vitamins and minerals than carrots, as well as having tons of potassium and fiber. Carrots have a large amount of B-carotene, which turns into Vitamin A, as I’m sure you all know, making it just as nutritious as the parsnip. The carrot and parsnip work wonderfully together, and the ginger and nutmeg only serve to bring out the mouth-watering flavors of the vegetables. Not only is this a great way to start off any holiday meal, but it’s something that everyone will enjoy eating without even knowing how beneficial this really is. I also want to quickly thank my mother for this lovely bowl! I can’t get over how cool it is, plus it’s easy to carry due to the hole on the top. Thanks, Mom!



I was going to use heavy cream at first, but it really didn’t need it at all! I used chicken stock because that’s all I had, but vegetable stock makes this a vegan soup with just as much flavor!


Peel your veggies.


Quarter your shallots.


Chop your parsnips and carrots.


Combine your salt, pepper, nutmeg, and ginger.


Sprinkle it all over your vegetables, along with the olive oil, and roast at 375 degrees F for 30-45 minutes, until tender.


Using an immersion blender, a food processor, or a blender, puree your vegetables until smooth.


Whisk in the vegetable stock until the soup has reached your desired consistency.


I garnished mine with a few rosemary leaves, but that’s not necessary. Serve and enjoy!

Vegan Carrot & Parsnip Soup
Cook time: 
Total time: 

 

Ingredients
  • 4 carrots, peeled and cut into ½-inch rounds
  • 2 parsnips, peeled and cut into ½-inch rounds
  • 3 shallots, quartered
  • 2-3 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black ground pepper
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ginger
  • 5-6 cups vegetable stock

Instructions
  1. Preheat oven to 375 degrees F. Place the diced carrots, parsnips, and shallots on a line baking sheet in as even a layer as possible. Drizzle with the olive oil. Combine the salt, pepper, nutmeg, and ginger and sprinkle over everything. Roast for 30-45 minutes, until the vegetables are tender.
  2. Place the roasted vegetables in a food processor or blender (or use an immersion blender) and add in 3 cups of stock. Puree the vegetables, then add in another cup of broth, continuing to puree and add stock until the soup has reached your desired consistency (I used 6 cups of stock). Pour into a pot and heat through, adjusting seasonings as needed. Serves 4. Can be made up two 3 days ahead of time and stored in a sealable container in the fridge.

 

29 Responses

  1. Lindsey says:

    mmmm :-) this is what my tummy and taste-buds need in this bitter cold weather! looks divine!

  2. Mom says:

    Love it. A nice healthy break before the overload of Holiday feasting. My Mum alway made carrot and turnip, which was a favorite of mine! Not soup though, just roasted and mashed.

    • Sydney says:

      @Mom: I’m glad that you approve of this soup! I love turnips, I’ll have to give it a try next time.

      @Tina: It’ll certainly warm you up! Have a great weekend yourself!

  3. Tina from PA says:

    This would hit the spot right about now!Sounds like it will warm you up right down to your toes!I’m so tired of this deep freeze we’re in ! Have a great weekend!!

  4. [...] This post was mentioned on Twitter by Karen Humphrey, Sydney Kramer. Sydney Kramer said: Vegan Carrot & Parsnip Soup: http://crepesofwrath.net/2010/12/10/vegan-carrot-parsnip-soup/ [...]

  5. Julia S. says:

    Sydney, I have made this exact soup before. In fact, I made a variation of it yesterday using leftover mashed potatoes along with the carrots and parsnips. It was amazing. A way I make it more creamy is to add a little almond milk at the end. It really gives it an extra layer of flavor.

  6. Dana says:

    Vegan recipes aren’t scary! The soup looks great!

  7. Michelle says:

    Beautiful color! Sounds wonderful.

  8. Jenni says:

    I love making carrot soups because they are so cheap, so tasty, such a lovely color, and have such variety. I make a carrot soup with ginger and apples. It is fantastic. I’m always looking for a way to use parsnips, and I love that the veggies are roasted. Definitely bookmarking this recipe.

    • Sydney says:

      Jenni: Your carrot soup with ginger and apples sounds out of this world! I love that idea – I may have to try it for myself. Thanks for the inspiration!

  9. Kris says:

    I’ve been doing this a lot with yams, carrots and fennel. It’s such a delicious way to make soup! I’ll have to grab some parsnips today, and try your version. :)

  10. Cherry3.142 says:

    This looks and sounds absolutely amazing. I love vegan food and I am really missing my moms cooking at the moment, especially proper English Sunday roasts with roasted carrots and parsnips! I think this will be a great alternative. Thank you!

  11. Stacy says:

    This looks delicious! Thanks for posting a vegan recipe! So many sites don’t bother with healthy recipes. You should try this vegan chili recipe, its top notch. I made it this weekend and have had leftovers for days, plus it gets spicier each time you have it!
    http://fourgreensteps.com/community/recipes/soups-a-stews/vegan-chili

  12. Brynn says:

    yumm! this looks great! i will have to try this since i just got an immersion blender AND am going to do a little detox for the new year…aka no meat or dairy!

    p.s. i just love your blog! have been reading it for a couple years now, just have never left a comment before!

  13. Mary says:

    I’ve made this twice now, both times to rave reviews. Thanks for posting it. It inspired me to make a similar soup using leftover roasted butternut squash, garlic, and yellow onion. It was fabulous. Thanks for the inspiration!

  14. Alex says:

    A drizzle of honey into the finished product adds just a touch of delicious sweetness that goes very well with the bright, earthy flavors. Next time I make this I might try roasting the vegetables with just a smidge rather than adding it at the end!

  15. [...] you remember my Vegan Carrot and Parsnip Soup from last week, then you’ll know why I made this Potato, Carrot, and Turnip Gratin: I had [...]

  16. Jill says:

    I cam across this recipe and was going to use it, when lo and behold I see the picture that has “chicken broth” in it, as well as, what appears to be cream (which is dairy) also NOT vegan. How’s this a vegan recipe?!

    • Sydney says:

      Hi Jill – if you read the post (and the recipe), I wrote, “I was going to use heavy cream at first, but it really didn’t need it at all! I used chicken stock because that’s all I had, but vegetable stock makes this a vegan soup with just as much flavor!”

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