This Mary Berry Carrot and Parsnip Soup is a creamy and sweet recipe, which is made with earthy parsnips and sweet carrots. It’s the ultimate comfort food, a classic, foolproof soup that’s perfect for a simple lunch or a light supper, ready in about an hour.
Mary Berry Carrot and Parsnip Soup Ingredients
A classic combination for a truly rich and flavorful soup.
- 25g (1oz) butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 500g (1lb 2oz) parsnips, peeled and chopped
- 250g (9oz) carrots, peeled and chopped
- 1 litre (1¾ pints) hot vegetable or chicken stock
- 150ml (¼ pint) single cream or milk
- Salt and freshly ground black pepper
- Fresh parsley or chives, to garnish
How To Make Mary Berry Carrot and Parsnip Soup
A step-by-step guide to this wonderfully simple and velvety soup.
- Sauté the Vegetables: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter with the olive oil over a medium heat. Add the chopped onion, parsnips, and carrots.
- Sweat the Vegetables: Stir everything together, then cover the pan and let the vegetables “sweat” over a low heat for about 10-15 minutes, until they are soft but not browned.
- Simmer the Soup: Pour in the hot stock. Bring the mixture to a boil, then reduce the heat, cover the pan again, and let it simmer for about 20 minutes, or until the vegetables are very tender.
- Blend Until Silky: Remove the pan from the heat. Use an immersion (stick) blender to blitz the soup directly in the pot until it is completely smooth and velvety. (Alternatively, you can carefully transfer the soup in batches to a countertop blender).
- Finish and Serve: Return the soup to a gentle heat. Stir in the single cream or milk. Taste the soup and season generously with salt and pepper. Reheat gently until it is hot, but do not let it boil. Ladle the hot soup into warm bowls and garnish with a sprinkle of fresh parsley or chives.
Recipe Tips
For the creamiest, most flavorful root vegetable soup.
- How to get the most flavor? “Sweating” the vegetables in butter and oil with the lid on is a crucial first step. This gentle cooking process coaxes out their natural sweetness without browning them, which is the key to the soup’s deep, sweet flavor.
- How to get the smoothest soup? An immersion (stick) blender is the easiest way to blend the soup with minimal cleanup. For an even more velvety, restaurant-quality texture, you can pass the blended soup through a fine-mesh sieve after blending.
- Can I make this ahead of time? Absolutely! Soups are a perfect make-ahead meal. The flavor is often even better the next day as the ingredients have time to meld.
- What if my soup is too thick? If the soup seems thicker than you’d like after blending, simply stir in a little extra stock or milk until it reaches your desired consistency.
What To Serve With Carrot and Parsnip Soup
Classic accompaniments for a comforting bowl of soup.
This classic, creamy soup is a complete meal in a bowl. It’s fantastic with:
- A slice of warm, crusty bread or a cheese scone for dipping
- Crispy, crumbled bacon or crunchy croutons sprinkled on top
- A simple green salad for a light lunch
How To Store Carrot and Parsnip Soup
This soup makes for fantastic leftovers.
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: This soup freezes beautifully. Let it cool completely, but it’s best to freeze it before adding the cream. Portion it into freezer-safe containers. When reheating, you can thaw it and then stir in the fresh cream.
Mary Berry Carrot and Parsnip Soup Nutrition Facts
An estimated guide per serving.
- Calories: 280 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 16 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! Roasting the carrots and parsnips in a hot oven (200°C/400°F) for about 30-40 minutes before adding them to the stock will create an even deeper, sweeter, and more caramelized flavor.
To make it vegetarian, ensure you are using vegetable stock. To make it vegan, use olive oil instead of butter for sautéing and substitute the single cream with a plant-based alternative like oat cream or a swirl of coconut milk.
Of course. A pinch of ground nutmeg, a teaspoon of mild curry powder, or some fresh grated ginger added with the onions would all be delicious additions that complement the sweet root vegetables.
Try More Recipes:
- Mary Berry Parsnip Soup Recipe
- Mary Berry Leek and Potato Soup Recipe
- Mary Berry Butternut Squash Soup Recipe
Mary Berry Carrot and Parsnip Soup Recipe
Description
A classic, creamy, and velvety Carrot and Parsnip Soup from Mary Berry. This easy, comforting soup is packed with the natural sweetness of root vegetables and is perfect for a simple lunch or an elegant starter.
Ingredients
Instructions
- In a large saucepan, melt the butter and oil. Add the onion, parsnips, and carrots. Cover and “sweat” on a low heat for 10-15 minutes until soft.
- Pour in the hot stock, bring to a boil, then cover and simmer for about 20 minutes until the vegetables are very tender.
- Remove the pan from the heat. Use a hand blender to blitz the soup until completely smooth.
- Return the soup to a gentle heat and stir in the single cream or milk.
- Season to taste with salt and pepper. Reheat gently, but do not let it boil.
- Serve hot, garnished with fresh herbs.
Notes
- Sweating the vegetables slowly in butter at the start is the key to a deep, sweet flavor base.
- For the smoothest possible soup, you can pass the blended mixture through a fine-mesh sieve.
- This soup is a perfect make-ahead meal and freezes beautifully (before adding the cream).
- For a richer soup, you can use double cream instead of single cream.
