Ultra Creamy Carrot and Parsnip Soup

Ultra Creamy Carrot and Parsnip Soup combines hearty roasted root vegetables, protein-rich cannellini beans, and nourishing vegetable broth, flavored with a hint of spicy harissa paste and zesty lime juice. This comforting, vegan-friendly soup is perfect for cozy nights!

Pair this soup with crusty bread and a side of hummus or sunflower seed dip for a satisfying meal.

Why You’ll Love This Recipe

• Dairy-free and vegan-friendly
• Protein-packed with cannellini beans
• Customizable spice level add cayenne for heat!
• Deep, rich flavor from roasted carrots and parsnips
• Freezer-friendly for easy meal prep
• Perfect for lunch or dinner

Ingredients

• 500g carrots
• 500g parsnips
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 (19oz) can of coconut milk
• 2 tbsp harissa paste
• 3 tbsp lime juice
• 1 (19oz) can of cannellini beans
• 1/4 tsp cayenne pepper
• Salt & pepper to taste
• 1 tbsp nutritional yeast (optional)

Basil Oil Topping:

• 1 cup fresh basil
• 3-4 tbsp olive oil

Substitutions & Variations

• Coconut milk: Swap with heavy cream, half & half, or cashew cream.
• Harissa paste: Try smoked paprika + chili flakes, Sriracha, or red curry paste.
• Nutritional yeast: Optional but adds a nutty, cheesy flavor.

How to Make Carrot and Parsnip Soup

1. Roast the vegetables

• Preheat oven to 425°F (220°C).
• Peel and chop carrots & parsnips.
• Toss with olive oil & sea salt.
• Roast for 40-45 minutes until golden.

2. Sauté onion & garlic

• Melt butter or oil in a soup pot.
• Cook onions until soft, then add garlic and cook 1 minute.

3. Add broth, beans, & spices

• Pour in vegetable stock.
• Add cannellini beans, harissa paste, lime juice, cayenne, & nutritional yeast.
• Simmer while veggies roast.

4. Blend until smooth

• Add roasted vegetables & coconut milk.
• Let cool 20 minutes before blending.
• Blend until silky smooth.

5. Reheat & adjust seasoning

• Return soup to pot.
• Taste and adjust salt, pepper, harissa, or lime.
• If too thick, add broth or water.

6. Serve & garnish

• Drizzle with basil oil or olive oil.
• Sprinkle extra harissa or fresh herbs.

Expert Tips

• Roasting enhances flavor! Don’t skip this step.
• Blend well for the silkiest texture.
• Make it ahead: the flavors deepen overnight.
• Customize the spice: add extra harissa or cayenne.

Serving Suggestions

This roasted carrot and parsnip soup is rich, creamy, and pairs beautifully with a variety of sides. Here are some delicious ideas to complete your meal:

• Crusty Bread or Garlic Naan: Perfect for dipping into the velvety soup.
• Grilled Cheese or Avocado Toast: A comforting, hearty pairing.
• Roasted Chickpeas: Add crunch and extra protein.
• Fresh Green Salad: Light and refreshing with a lemon vinaigrette.
• Toasted Pumpkin Seeds: A nutty, crunchy topping for extra texture.

Enjoy this easy carrot and parsnip soup with your favorite side and make it a meal to remember!

FAQs

Is this soup healthy?

Yes! Packed with fiber, vitamins, and plant-based protein, this soup is vegan, gluten-free, and dairy-free.

More Soups You’ll Love

• Crockpot Hamburger Soup
• 20-Minute Chickpea Soup
• Sausage Tortellini Soup

This Ultra Creamy Carrot and Parsnip Soup is the perfect blend of roasted carrots and parsnips, spicy harissa, and velvety coconut milk. Whether you’re craving a healthy carrot and parsnip soup or a spicy twist, this recipe delivers! Don’t forget to pair it with crusty bread. Try it today and let me know how you love it

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