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 will warm your heart guaranteed!

Pair this soup with a few slices of rustic bread and a side of hummus or sunflower seed dip for a satisfying and well-rounded meal.

Why You'll Love This Recipe

• This soup is dairy-free and vegan!
• The addition of cannellini beans adds some protein.
• It's easy to adjust the level of spice. Add more cayenne pepper if you'd like a really spicy soup.
• It's made with delicious roasted carrots and parsnips that give an additional depth of flavor.
• Nutrient packed (just like my Chocolate Spinach Muffins)
• Freezer-friendly!
• Perfect as a cozy dinner paired with slices of buttered toast or as a light lunch.

Ingredients

• Vegetable broth - you can use chicken broth if you prefer.
• Cannellini beans- are also known as white kidney beans.
• Harissa paste - this ingredient can vary in degrees of spiciness. The harissa paste at my local grocery store is very mild. If you're sensitive to spice then taste the broth before adding the cayenne pepper.
• Coconut milk - this can easily be swapped for coconut cream or half n half or heavy cream if that's what you have on hand.

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Coconut Milk: If you're not a fan of coconut milk or want a different flavor profile, you can substitute it with half n half or heavy cream.
• Harissa Paste: if you can't find harissa paste in your local grocery store you could try making your own harissa paste. If you can find harissa spice mix and want to make your own paste: here is a simple to make harissa paste from powder.
• Nutritional Yeast: is an entirely optional ingredient but it adds some nutritional benefits.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Carrot and Parsnip Soup

Here are the step-by-step instructions to make this recipe.

Step 1: Prep vegetables and roast carrots and parsnips.

Start by chopping the onions and mincing the garlic.

Peel and chop the carrots and parsnips. Place them on a cookie sheet, drizzle with olive oil, and sprinkle a bit of sea salt. Roast in the oven at 425°F until they become soft and develop lightly caramelized edges. This will take approximately 40 minutes.

Step 2: Cook the onion and garlic.

While the vegetables are roasting, melt butter in a heavy-bottomed soup pot. Add the onions and cook until they become soft. Stir in the minced garlic and cook for another 60 seconds.

Step 3: Add in the vegetable stock, beans and flavorings.

Pour in the vegetable stock, cannellini beans, harissa paste, lime juice, salt and pepper, cayenne pepper, and nutritional yeast (if using). Bring the mixture to a light simmer and let it cook while the vegetables are roasting.

Step 4: Take the soup off the heat and add the remaining ingredients.

Once the roasted vegetables are ready, add them to the soup pot and turn off the heat. Pour in the coconut milk and let the soup cool for around 20 minutes, or until it's safe to blend.

Step 5: Blend the soup.

Blend the soup using either a blender or an immersion blender. Depending on the power of your blender, you might need to blend in batches. Don't forget to rinse out the empty soup pot.

Step 6: Heat the finished soup and adjust the seasonings.

Return the blended soup to the pot and gently reheat it. Take a taste and adjust the seasonings as needed. Add more salt, pepper, harissa, or lime juice to suit your preferences.
If the soup is too thick you can add some additional broth or water to thin it slightly.

Serve the soup hot, garnished with fresh basil oil or a drizzle of olive oil and a few extra drops of harissa paste, or with a swirl of cream.

Instructions for making the basil oil in the recipe card below.

Expert Tips

• Roasting allows the vegetables to develop a slight golden-brown color. This contributes to the depth of flavor in your soup.
• Allow the soup to cool slightly before blending. Blend in batches if necessary, and I recommend you don't fill the blender more than halfway if you're not sure how powerful it is.
• For a velvety-smooth texture, blend the soup longer than you might think necessary. I blend for a total of two minutes minimum, pausing every 30 seconds to give the motor a break.
• Once everything's blended, taste the soup thoughtfully and make the necessary adjustments to make it truly exceptional. A little extra salt, spice, or tang can transform it from good to amazing, so take your time!
• The flavors of this soup become even richer as it sits. If you have the time, consider preparing it a day ahead. Letting it rest allows the flavors to mingle and intensify, resulting in a soup that's even more delicious.

Recipe FAQs

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