For a thick, rich and delicious vegetable soup try this spicy carrot parsnip soup recipe. The warming spices combined with the thick and creamy vegetable puree makes for a healthy and comforting meal.
You might also like this easy red pepper and sweet potato soup.

Itโs wintertime here and for me that means homemade soup season. I am making soup just about every week. And today I reached back to my old recipes and made this spicy carrot parsnip soup. My husband and I just loved it because it was creamy and full of savory flavors to create a delicious comforting meal.
Itโs really not very hard to make. You just add most of the ingredients to a soup pot and boil until cooked through, then puree and add a bit of creamyย coconut milk. The combination of coconut, ginger and garlic give this soup a bit of Thai or Indian flavor and just goes so well with the sweet and earthy flavor of the carrots and parsnips.
Recipe ingredients and substitutions.
The simple ingredients I used for this recipe is carrots, parsnips, yellow onion, garlic cloves, fresh ginger, coconut oil, coconut milk, chicken broth, Better than Bouillon chicken base, ground coriander, salt and black pepper.
Carrots and Parsnips
You could easily make this recipe with just the carrots but the parsnips definitely give it another dimension of flavor. Other vegetables that you could use are sweet potatoes, butternut squash, zucchini, bell peppers, etc. But I prefer just these two root vegetables.
Coconut Oil and Coconut Milk
I used the coconut oil to saute the veggies but you could also use olive oil or butter. I just wanted to add additional coconut flavor. The coconut milk adds more creaminess to the soup as well as coconut flavor. You could substitute with heavy whipping cream if you want.
Garlic, Ginger and Ground Coriander
I used fresh garlic and ginger and I think those are pretty necessary. I would definitely not use ground ginger as it just doesnโt have enough flavor in my opinion. I also use ground coriander which should not be confused with fresh coriander which is cilantro leaves. But if you donโt have any you can just eliminate it.
If you want to use curry powder or spice blend try thisย creamy curry carrot soup recipe.
Chicken Stock and Better than Bouillon
I use Better than Bouillon for most of my soup recipes and highly recommend it. If you don’t have any you can add some chicken bouillon cubes or skip it altogether but you might want to add a bit more salt and black pepper. It really does add a lot of flavor.
And I used chicken stock but you could use chicken broth or even vegetable stock or broth.
How to make spicy carrot parsnip soup.
Step 1: Get out a soup pot and heat to medium heat. Add the coconut oil and let it heat up. Next add the chopped onion, carrots and parsnip pieces. Saute for a few minutes to soften them.
Step 2: Next add the crushed garlic, ginger, coriander, broth and bouillon. Bring to a boil and let simmer for 10 minutes or until the vegetable pieces are fork tender.
Step 3: Spoon all of the broth and veggies into a high speed blender or food processor. You can also use an immersion blender but they aren’t always as powerful as the blender. Blend on high until nice and smooth and creamy.
Note you might have to blend the soup in batches depending on the size of your blender. Also be very careful because it’s very hot and you don’t want the hot liquid to splatter and burn you.
Step 4: Pour the soup back on the pot and add theย coconut milk. Stir and let cook for a couple of minutes to combine. Then take off the heat and serve. Note if itโs too thick to you, you can add additional stock or even water to thin it out a bit. I like thick myself.ย
Give it a taste and if you want you can also add a bit more coconut milk too for a creamier soup. I didn’t want it to be overpowering but everyone has different tastes.
You can garnish with some herbs like fresh cilantro or parsley if you want. And if you want a little extra heat you can always add some hot pepper flakes. Serve with crusty bread and a green salad or to make this more of a meal or use as a side dish.
Store leftovers in an airtight container. Note this freezes well so you can store portions in in freezer safe containers for a nourishing meal whenever you want. Please scroll down to view the printable recipe card.
More delicious pureed soup recipes to try.
Sometimes I really enjoy the texture and conistency of pureed vegetable soup because it’s an easy and healthy way to thicken soup. Here are a few of my favorite vegetable soup recipes. They are all fairly simple recipes to make.
- low carb broccoli and cheese
- creamy poblano or butternut squash
- Thai curry zucchini
- roasted zucchini and tomato
- cold cucumber avocado
I hope you enjoy this spicy carrot parsnip recipe as much as we did. I honestly was surprised my husband liked this as much as I did. It’s so easy and good for you that I know I will be making it more often. Enjoy!
Spicy Carrot Parsnip Soup Recipe
This healthy and delicious spicy carrot parsnip soup is super easy to make and full of flavor. The combination of spices with the pureed vegetables creates a thick and creamy soup that everyone will love.
Ingredients
- 1 tablespoon coconut oil
- 1 cup onion, chopped
- 2 cups carrots, chopped
- 1 cup parsnips, chopped
- 2 cloves garlic, crushed
- 2 teaspoons ginger, grated or paste
- ยฝ teaspoon ground coriander (optional)
- 2 cups chicken stock or broth
- salt and black pepper to taste
- 1 teaspoon Better than Bouillon chicken base ( or regular bouillon)
Instructions
- Get out a soup pot and heat to medium heat. Add the coconut oil and when it has melted add the chopped onions, carrots and parsnip pieces. Saute for 1-2 minutes to soften them a bit.
- Next add the crused garlic, ginger, ground coriander, Better thant Bouillon and chicken broth or stock. Stir and then bring to a boil. Simmer for 10 minutes or so until the vegetables are for tender. Cooking time may vary.
- Next spoon everything into a high speed blender or food processor. You can also use an immersion blender but sometimes it's not quite as powerful. Blend until smooth and creamy then pour back into the pot.
- Add the coconut milk, mix well and cook for 1 minute more to incorporate. Taste and season with salt and black pepper if you think it needs it. If you want a thinner consistency you can add a bit of water, chicken broth or even coconut milk though that might add too much coconut flavor. Adjust accordingly, mix and cook for a minute more. Otherwise take off the heat and serve.
- You can garnish with fresh herbs like ciilantro or parsley if you want. Store leftovers in an airtight container.
Note you might have to blend the soup in batches depending on the size of your blender. Also be very careful because it's very hot and you don't want the hot liquid to splatter and burn you.
Notes
Note to make this vegetarian just substitute the chicken broth and Better than Bouiloon chicken base with vegetable broth and Better than Bouillon vegetable base or other vegetable bouillon.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 589mgCarbohydrates: 28gFiber: 5gSugar: 11gProtein: 12g
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