Creamy Parsnip and Carrot Soup Recipe with Turmeric

Winter is the perfect time to enjoy a rich, creamy soup that warms both the body and soul. This parsnip and carrot soup with turmeric is packed with flavor, nutrition, and vibrant color, making it as visually appealing as it is delicious.

Easy to prepare, this healthy vegan soup is ideal for a light meal, a cozy appetizer, or meal prep for the week.

Let’s dive into this nourishing and comforting recipe!

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Ingredients (Serves 4)

• 2 medium parsnips (about 14 oz)
• 3 small to medium carrots (about 10 oz)
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 4 cups vegetable broth
• ¾ cup coconut milk (optional, for extra creaminess)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish

How to Make Creamy Parsnip and Carrot Soup with Turmeric

Step 1: Prepare the Vegetables

1. Peel the parsnips and carrots, then slice them into thin rounds.
2. Chop the onion and garlic finely.

Step 2: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, cooking until soft and translucent (about 3 minutes).
3. Stir in the parsnips, carrots, and turmeric, tossing to coat the vegetables with the spice.

Step 3: Simmer the Soup

1. Pour in the vegetable broth and bring to a boil.
2. Reduce the heat to low, cover, and simmer for 20–25 minutes until the vegetables are tender.

Step 4: Blend Until Smooth

1. Remove the pot from the heat and let it cool slightly.
2. Use an immersion blender (or transfer to a blender in batches) to puree the soup until silky smooth.
3. Stir in the coconut milk (if using) and blend again.
4. Season with salt and pepper to taste.

Step 5: Serve & Enjoy

1. Ladle the soup into bowls and garnish with fresh cilantro or parsley.
2. Serve hot with your favorite bread or toppings.

Nutritional Information & Health Benefits

Nutrition (Per Serving – About 1 ¼ Cups)

• Calories: ~150 kcal
• Protein: 3g
• Carbs: 20g
• Fat: 5g

Health Benefits of Key Ingredients

• Parsnips – High in fiber, vitamin C, and potassium, promoting digestion and immune health.
• Carrots – Rich in beta-carotene, supporting eye health and a strong immune system.
• Turmeric – A powerful anti-inflammatory spice known to boost overall wellness.
• Coconut Milk – Provides healthy fats for a creamy texture without dairy.

Zoé’s Tips for the Perfect Soup

• Roast the vegetables for extra depth! If you want a richer, deeper flavor, roast the parsnips and carrots at 400°F for 20 minutes before blending.
• Love spice? Add a pinch of ground ginger, cumin, or a dash of cayenne pepper for a warming kick.
• Storage & Meal Prep: Keep the soup in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
• For a thicker soup: Reduce the broth by ½ cup or add a small cooked potato before blending.

Best Pairings for This Soup

• Crusty Bread or Garlic Toast – Perfect for dipping into the creamy soup.
• A Crisp Green Salad – Light and refreshing to balance the richness.
• Toasted Nuts or Seeds – Add crunch with pumpkin seeds, almonds, or walnuts as a topping.

Recipe Variations & Substitutions

• 🔥 Spicy Curried Version: Add 1 tsp curry powder for a bolder taste.
• 🌿 Low-Calorie Option: Skip the coconut milk for a lighter, broth-based soup.
• 🥥 Extra Creamy: Blend in a handful of soaked cashews for a richer consistency.
• 🍠 Different Vegetables: Substitute sweet potatoes or butternut squash for a twist on flavor.

This creamy parsnip and carrot soup with turmeric is not just a comforting winter dish, but also a powerhouse of nutrition. It’s easy to make, budget-friendly, and perfect for meal prep.

Whether you’re enjoying it as a cozy lunch, a healthy dinner, or a warming appetizer, this soup is sure to become a favorite.

Try this recipe today and let me know what you think!