Roasted Carrot & Parsnip Soup with Lemon Ginger Cream – made with carrots, parsnips, olive oil, thyme, vegetable broth, and a tangy lemon ginger cream for a cozy, aromatic bowl of comfort.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Growing up, soup always held a special place in my family’s kitchen. It was the ultimate “fix anything” meal – soothe a cold, warm up a rainy day, or just bring everyone together around the table. This Roasted Carrot & Parsnip Soup brings back that kind of magic for me but with a modern twist. I first experimented with roasted vegetable soups after discovering Ina Garten’s recipes, and it quickly became an obsession. There’s something incredibly satisfying about tossing fresh veggies in olive oil, roasting them to perfection, and transforming them into a velvety, nutrient-packed soup.
This particular combo of carrots and parsnips? Instant BFFs. Carrots bring their natural sweetness, while parsnips add an earthy, peppery kick. Cue the tangy lemon ginger cream on top, and you’ve got something that feels gourmet but is totally doable on a busy weeknight. I still giggle imagining my immersion blender protesting after years of blending everything in sight, but it’s worth it every time.
Why You’ll Love This Roasted Carrot & Parsnip Soup
– Packed with bold flavors from roasted veggies and fragrant thyme.
– The zingy lemon ginger cream takes the flavor to a whole new level.
– Quick and simple enough for weeknights yet fancy enough to impress guests.
– Highly adaptable – you can swap the veggies or garnish to suit your cravings!
– It’s dairy-free when you skip the garnish or use non-dairy yogurt for the cream.
Ingredient Notes
This soup is simple but shines when you use fresh, quality ingredients.
- Parsnips: Their slightly spicy, earthy depth balances the sweetness of carrots perfectly.
- Carrots: Sweet, vibrant, and heartwarming – they’re the star of the show.
- Fresh thyme: Adds a subtle herby aroma that ties it all together.
- Vegetable broth: A rich base for soup; you can substitute water if needed, but broth adds more flavor.
- Greek yogurt: The creamy base for the lemon ginger cream. Use dairy-free yogurt for a vegan option.
How To Make This Roasted Carrot & Parsnip Soup
This soup comes together in just a few easy steps – here’s how:
- Step 1: Preheat your oven to 425°F. Toss the chopped parsnips, carrots, olive oil, thyme, salt, pepper, and red pepper flakes on a baking sheet. Roast for 30 minutes or until caramelized, then remove thyme stems.
- Step 2: In a large pot, heat the remaining olive oil over medium heat. Sauté the minced shallot until translucent, then stir in the garlic and cook for one additional minute.
- Step 3: Add the roasted vegetables to the pot with vegetable broth. Blend the mixture with an immersion blender until smooth, adjusting the amount of broth for your preferred consistency. Season to taste with salt and pepper.
- Step 4: Make the lemon ginger cream by whisking together yogurt, lemon zest and juice, honey, grated ginger, salt, cumin, and pepper in a bowl.
- Step 5: Serve the soup warm and garnish generously with the lemon ginger cream. Enjoy the cozy vibes!
Storage Options
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup (without the cream) in a freezer-safe container for up to 3 months. When ready to enjoy, thaw in the fridge overnight, then reheat on the stove over medium heat until warmed through. If using the lemon ginger cream, prepare it fresh for the best flavor.
Variations and Substitutions
This recipe is super flexible – here are a few ideas to switch it up:
- Add more veggies: Toss in sweet potatoes or butternut squash for extra creaminess and sweetness.
- Make it spicy: Add a pinch of cayenne or drizzle with chili-infused oil for a spicy kick.
- Try coconut cream: Replace the lemon ginger cream with a swirl of coconut cream for a tropical twist.
- Use fresh ginger: Sauté freshly grated ginger with the garlic for even more zing in the soup base.
What to Serve with This Roasted Carrot & Parsnip Soup
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Pair this flavorful soup with sides to round it out into a comforting meal:
- Crusty bread: Perfect for dunking into the velvety soup.
- Mixed greens salad: A refreshing, crisp counterpart to the warm, rich soup.
- Roasted chickpeas: Add these for a crunchy topping and a protein boost.
FAQ
Q: Can I use dried thyme instead of fresh?
A: Absolutely! Use about 1 teaspoon of dried thyme in place of the fresh sprigs.
Q: Can I make this soup vegan?
A: Totally! Substitute dairy-free yogurt for the lemon ginger cream and double-check that your broth is vegan.
Q: Can I freeze the soup with the lemon ginger cream mixed in?
A: It’s better to freeze the soup and cream separately as the cream may change texture when frozen. Add it fresh after reheating for the best taste!
Roasted Carrot & Parsnip Soup with Lemon Ginger Cream
Ingredients
Roasted Carrot & Parsnip Soup
- 4 medium (570 g) parsnips about 1 1/4 pounds, roughly chopped
- 5 medium (340 g) carrots about 3/4 pound, roughly chopped
- 3 tablespoons (45 ml) olive oil divided
- 6-8 sprigs thyme
- red pepper flakes pinch
- kosher salt & freshly ground black pepper to taste
- 1 shallot minced
- 2 cloves garlic minced
- 4+ cups (950+ ml) vegetable broth or water
Lemon Ginger Cream
- 1 cup (240 g) greek yogurt
- 1 lemon zest & juice of one lemon
- 1 tablespoon (21 g) honey
- 1 teaspoon (2 g) freshly grated ginger
- 3/4 teaspoon (4.5 g) salt
- 1/4 teaspoon (0.5 g) cumin
- freshly ground black pepper to taste
Equipment
- Baking sheet
- Immersion Blender
- Medium Pot
Instructions
- Preheat oven to 425°F (220°C). Toss parsnips, carrots, 2 tablespoons olive oil, red pepper flakes, thyme, salt, and pepper on a baking sheet. Bake until lightly caramelized, about 30 minutes, depending on chop size. Remove thyme stems.
- Warm remaining tablespoon of oil in a medium pot over medium heat. Add shallot, cook until translucent. Stir in garlic, cook 1 minute. Add roasted vegetables and stock. Puree with immersion blender (or in batches in a regular blender), adding more stock as needed for desired consistency. Season with salt and pepper. Garnish with lemon ginger cream.
- For the lemon ginger cream: Combine all ingredients in a small bowl and whisk until well combined.
