Carrot, Parsnip & Ginger Soup

Carrot, Parsnip & Ginger Soup

Based loosely on our Carrot & Coriander soup, this tasty recipe has the addition of parsnips and ginger for a slightly spicier flavour. Quick and easy to make at any time, this recipe is perfect for using up veg.

Perfect as a starter or main meal with freshly baked bread.

  • Serves: 2-4
  • Prep Time: 5 minutes
  • Cooking Time: 25-30 minutes
  • Ready In: 30-35 minutes


  • 1 – 2 tbsp Olive Oil or Cold Pressed Rapeseed Oil
  • 5 or 6 medium Carrots – thickly sliced, no need to peel
  • 4 small or 2 large Parsnips – sliced and chopped into chunks, no need to peel
  • 1 large Brown Onion – chopped
  • 1 medium Red Onion – chopped
  • 1 piece Fresh Root Ginger – approx 1″ cube – grated or finely chopped
  • 1.2 litres / 2 pints Vegetable Stock (2 stock cubes)
  • 1 tbsp Single Cream
  • Knob of Butter
  • Pinch of Black Pepper to taste


  1. Heat the oil in a large stock pot
  2. Add the sliced carrots and parsnips and cook on a low to medium heat until they start to soften (approx 4 mins)
  3. Add the red onion, brown onion and celery and cook for a further 3 minutes
  4. Add the fresh ginger, black pepper and knob of butter. Mix well and cook for a further minute, stirring occassionally
  5. Add the vegetable stock, stir well and bring to the boil
  6. Turn down the heat and simmer for approx 20-25 minutes with a lid until the vegetables are softened but not mushy
  7. Take the pan off the hob and using an electric hand blender, blend the vegetables and liquid until smooth
  8. Add the single cream and heat slowly on a low heat for a further 3 minutes, stirring occasionally
  9. Serve with freshly baked bread or toast

Top Tips

  • Keep an eye on the initial cooking of the vegetables which should be lightly softened but not browning

Recommended Equipment

  • Large stainless steel stock pot or saucepan (that will hold at least 4 pints / 2.27 litres)
  • Electric hand blender
  • Measuring spoons