Spiced Carrot Parsnip Soup Without Cream -

Spiced Carrot Parsnip Soup Without Cream

This spiced carrot parsnip soup without cream is an easy, creamy, and flavorful vegan recipe perfect for a cozy lunch or dinner. Naturally dairy-free and made with simple root vegetables, it’s warming, nourishing, and so comforting.

5 from 14 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course dinner, Lunch, Side Dish, Soup, Starter

Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings servings

Calories 238 kcal

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

Calories: 238kcalCarbohydrates: 39gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2698mgPotassium: 1114mgFiber: 11gSugar: 15gVitamin A: 17986IUVitamin C: 155mgCalcium: 140mgIron: 2mg

Keyword carrot, carrot parsnip soup, parsnip, without cream

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