Carrot and Parsnip Soup (A Soup Maker Recipe)

Carrot and parsnip soup is a great combination of two popular root vegetables that provide double the sweetness to this high fibre, low calorie soup! I’ve kept this version super simple, making it the perfect soup for any day of the week.

How to Make Carrot and Parsnip Soup in a Soup Maker

The very simple way to make it is with equal part carrots and parsnips, around 300g of each. The list of ingredients is really short, with just some onion, garlic, dried herbs and vegetable stock added.

You can vary it up and add a little spice, either a chopped chilli or 1 to 2 tsp of your favourite spice.

Want to make it creamy? Add in about 150ml of either single cream, natural yoghurt, crème fraiche or coconut milk. If you choose to add one of the first 3 I would wait to stir it in at the end, it might curdle otherwise.

If you fancy a more intense flavour then you can roast the carrot and parsnips first in an air fryer or oven, for around 20 minutes under a drizzle of oil.

Do you prefer your soups thick? Add in more carrots and/or parsnips but remember to reduce the stock levels so that they don’t exceed any MAX levels in your soup maker. Alternatively you can also add a medium potato to thicken it up.

What You Need

💡 For the full recipe with quantities, scroll to the bottom of the post.

Carrots

The star of the show! Carrots add natural sweetness and a lovely orange colour to the soup. There’s no need to peel them – just give them a good scrub and chop them into chunks.

Parsnips

Parsnips complement the carrots with their earthy sweetness and subtle nuttiness. Peel them and cut into similar-sized pieces for even cooking.

Onion

A chopped onion forms the base of the soup, adding savoury depth and aroma. You can use white or brown onion here.

Garlic

A couple of cloves of garlic bring warmth and boost the overall flavour. Roughly chopped or crushed is fine, especially in a soup maker where it all gets blended.

Olive Oil

Used to gently sauté the onions and garlic at the start. If you’re using a soup maker with a sauté function, add this first before the other ingredients.

Tomato Purée

A small amount of tomato purée adds richness and umami, balancing the sweetness of the root vegetables.

Vegetable Stock

Use a good-quality stock cube or homemade vegetable stock if you have it. This forms the liquid base of the soup – you’ll need around 700ml to 900ml depending on your desired consistency. These days I tend to add the stock pot or cube directly to the soup maker and then add hot water up to the MAX line at the end.

Dried Mixed Herbs

Optional, but a small pinch of dried mixed herbs (or just thyme or parsley) adds a subtle savoury note to round out the flavours.

Optional: Butter or Cream (to finish)

If you want a more indulgent soup, stir in a small knob of butter or a splash of cream at the end before blending.

Making It

If your soup maker has a sauté function you can optionally use that to gently cook the onions and garlic in a little oil first. If you don’t, you can skip this step. I mainly use the Ninja Soup Maker now for making my soups and I rarely use the sauté function, but it is much better in the Morphy Richards.

Add all the ingredients to the soup maker, followed by the stock pot or cube and finally hot water up to the maximum line on your soup maker.

Set the soup maker off on the smooth function.

At the end of the soup maker cycle check the seasoning and consistency. If the soup is too thick (which it can be with these two vegetables combined) you can thin it out with some hot stock or hot water.

More Carrot Soup Recipes For Your Soup Maker

Are you looking for some more inspiration for carrot soup recipes? Try these out and let me know what you think!

• Carrot and Coriander Soup
• Curried Carrot Soup
• Carrot and Lentil Soup
• Carrot and Sweet Potato Soup
• Carrot and Ginger Soup
• Carrot and Orange Soup

I hope you enjoy this recipe, please let me know in the comments what you think!