Spiced Carrot Parsnip Soup Without Cream is an easy, creamy, and flavorful vegan recipe that's perfect for a cozy lunch or dinner.
Naturally dairy-free and packed with warming spices, this nourishing soup is comfort in a bowl you'll want to make on repeat.
Love carrots? Try my spicy carrot and red lentil soup for another wholesome, delicious bowl.
Spiced carrot parsnip soup has become my ultimate cold-weather comfort food I crave on chilly days when I'm wrapped in a blanket, my cat curled up on my legs, and I'm holding a steaming bowl in my hands.
The texture is silky and creamy (without a drop of cream!), and the flavor is a beautiful blend of naturally sweet root vegetables and warming spices that feel like a hug from the inside out.
It's nourishing, simple, and the kind of soup that instantly makes you feel relaxed and cared for. I love pairing it with a thick slice of my rustic whole wheat bread or unleavened flatbread, and sometimes I'll swirl in a spoonful of my red lentil hummus for a hearty, satisfying meal.
If you're like me and can't get enough easy soup recipes with no cream, you'll also love my roasted tomato squash soup, red cabbage soup, or spinach broccoli soup.
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🥕Ingredients
- Carrots
- Parsnips
- Broccoli
- Onion
- Garlic
- Vegetable oil
- Salt & spices: (turmeric powder, ground cumin, garlic powder, smoked paprika, black pepper, ginger powder)
- Vegetable stock
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Spiced Carrot Parsnip Soup
- Heat a large pot over medium heat and add the vegetable oil. Sauté the onion for about 3-4 minutes, stirring occasionally. Add the minced garlic, smoked paprika, cumin, black pepper, garlic powder, ginger powder, salt, and cook for 1 more minute.
- Stir in the carrots and parsnips. Cook for 5-7 minutes, stirring frequently so they soften and release their aroma without burning.
- Pour in the vegetable stock, mix to combine, and bring to a boil. Reduce the heat, cover partially with a lid, and let simmer for 20-25 minutes, or until the carrots and parsnips are tender.
- Turn off the heat and stir in the turmeric powder. (We add it last to preserve curcumin, its beneficial compound, which degrades with prolonged boiling.)
- Remove the pot from the stove. Blend the soup with an immersion blender until smooth and creamy. (If using a regular blender or food processor, let the soup cool slightly first, then blend in batches for safety.)
- Return the soup to the stove, stir in the chopped broccoli florets, and reheat gently on low for 3-5 minutes. This way, the broccoli stays vibrant and retains most of its nutrients.
📋Variations and Substitutions
- Broccoli: If you don't have fresh broccoli, use frozen florets - just add them straight to the hot soup at the end. You can also swap broccoli for spinach or kale for a leafy twist.
- Carrots & parsnips: Replace parsnips with sweet potatoes or extra carrots if that's what you have on hand. Any root veggie will bring a naturally sweet, earthy flavor.
- Spices: Play around with the seasonings! Try curry powder for an Indian-inspired soup, or a pinch of chili flakes if you like a little heat.
- Oil-free option: Instead of sautéing in oil, simply cook the onions and garlic in a splash of water or vegetable broth for an oil-free version.
- Protein upgrade: Stir in some cooked red lentils or top with a spoonful of hummus for a more filling and protein-packed meal.
💡Marinela's Tips
- Go for small to medium parsnips. Large ones tend to be hard and woody.
- If you prefer a chunky soup, blend only a portion of it and stir the rest in for a hearty bite.
- For a thinner soup, simply add more vegetable broth or water until it reaches your desired texture.
❓Frequently Asked Questions (FAQ's)
Peeling is optional. If using organic produce, a good scrub suffices. However, peeling can reduce any bitterness, especially in larger parsnips.
Absolutely! This soup stores well in the fridge for up to 4-5 days. It's also freezer-friendly - just cool completely before transferring to airtight containers.
Yes! Allow the soup to cool slightly, then blend in batches using a regular blender or food processor. Always blend in small portions to avoid splattering.
🥣Vegan Soup Recipes
📖 Recipe
Spiced Carrot Parsnip Soup Without Cream
Equipment
- 1 Cooking pot
- 1 immersion blender or regular blender / food processor
Ingredients
- 3 cups carrots thinly sliced (about 5-6 carrots)
- 2 cups parsnips thinly sliced (about 5-6 parsnips)
- 1 small head of broccoli cut into small florets
- 1 yellow onion finely diced
- 2 tablespoons olive oil or any vegetable oil
- 2 teaspoons salt or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon ginger powder
- 6 cups vegetable broth
Instructions
- Heat oil in a large pot over medium heat. Sauté onion for 3-4 minutes. Add garlic, salt, paprika, cumin, garlic powder, ginger, black pepper, and cook 1 more minute.
- Add in carrots and parsnips. Cook 5-7 minutes, stirring often. Pour vegetable broth, stir, and bring to a boil. Reduce heat, cover partially, and simmer 20-25 minutes until vegetables are soft.
- Remove from heat and stir in turmeric. Taste and adjust seasoning.
- Blend until smooth and creamy with an immersion blender. (For chunky soup, blend only part and leave the rest unblended.)
- Return to stove, stir in broccoli florets, and reheat gently for 3-5 minutes.
Notes
- Parsnip tip: Smaller ones are sweeter and tender, while large parsnips can be woody.
- Adjust texture: Blend fully for a smooth soup or just a portion for a chunkier texture. Add extra vegetable broth or water if you prefer a thinner soup.
- Storage: Keep in the fridge for 4-5 days. Freezes well in portions for up to 2 months. Reheat gently on low.
Nutrition
If you try this spiced carrot parsnip soup, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Anaiah says
This carrot and parsnip soup is the perfect immunity-boosting recipe to keep you in good health year round. Love that it is low calorie and full of anti-inflammatory veggies.
Marinela says
I'm so glad you like it, Anaiah, thank you for such a lovely comment!
Katie says
This recipe has all my favorites!! So delicious 🤤
Marinela says
I'm glad you like it, Katie, thank you!
Emily says
This carrot parsnip soup was so delicious. We really enjoyed this healthy recipe!
Marinela says
I'm so happy you enjoyed it, Emily, thank you for sharing your thoughts with us!
nancy says
whwat a tasty soup. i love the texture and flavours
Marinela says
I'm glad you like it, Nancy! Thank you for commenting!