Thursday, January 10, 2013

Carrot + Parsnip Soup

As many of you know, I left my corporate job at the end of October to pursue health coaching, yoga and food blogging full-time. Because of this, I’ve had a lot more time to spend in the kitchen cooking, creating, and testing out new recipes. In fact, I have an abundance of images that I’ve taken (or my fiancé has taken) that need to be blogged about. This happens to be one of them.

I love root vegetables and soups in the winter (no judging, it does get somewhat cold in Southern California :). They are hearty and comforting and warm your bones. I can’t think of anything better, can you?

Sometimes I feel the parsnip is overlooked, as though it is the redheaded stepchild (I have nothing against step-children, I am one!) of root vegetables. They are absolutely delicious and I cannot fathom why they are not used more often! Maybe because this root veggie is white and the color is not a vibrant orange or an attractive yellow? The parsnip is a sweet, juicy root with a mild flavor that boasts sophistication and earthiness. It is a great source of fiber, which helps with digestion and keeps us feeling full longer, and an excellent source of Vitamin C, which builds immunity and helps us maintain healthy connective tissue. In addition, the parsnip is rich in B vitamins (folic acid, thiamin, pyridoxine) and potassium, an important component that helps keep our blood pressure and heart rate in check by countering the effects of sodium.

This recipe is pretty easy to make. All it takes is a little sautéing, boiling and blending.

2 ½ cups of carrots, peeled and chopped (approximately 6 large carrots)
1 ½ cups of parsnips, peeled and chopped (approximately 4)
2 cloves of garlic, minced
1 shallot, diced
2 sprigs of fresh thyme
2 tablespoons of extra virgin olive oil
1 cup of vegetable stock (or water)
1 ½ cups of milk (I used almond milk)
Salt and Pepper to taste

Heat the olive oil in a large pot and sauté the garlic, shallot, and thyme. Add some salt and pepper, approximately ¼ teaspoon each. You can add more or less based on your personal preference.

Next add the parsnips and carrots to the pot and stir until they are lightly coated with olive oil. You may need to drizzle in a bit more at this time. Cook uncovered for a few minutes as you continue to stir and toss the roots.

Pour in the milk and vegetable stock and continue to cook until it comes to a gentle boil. Turn the heat down and simmer, partially covered, for approximately 15 minutes (or until veggies are tender).

Transfer to a blender, or use an immersion blender, and blend until the soup becomes a creamy, silky smooth consistency.

* Option to serve with rye bread crumbs.


  1. Hi Jen, How long will this recipe keep if kept refrigerated?

    1. Hi Katie! It should be fine in your refrigerator for up to 3 days and up to a few weeks in your freezer. So creamy and comforting. Enjoy!!

  2. Just made a batch…FABULOUS! Wow!