Smoky Carrot and Parsnip Soup (V, GF)

I don’t know about you, but I’m beat after all the cooking I did during the holidays. After all that craziness, all I want is something simple and nutritious like this carrot and parsnip soup. It gets a bit of spice and smokiness from some chipotle chiles, and it’s guaranteed to become your go-to soup during the winter.

It’s also vegan, gluten-free, and freezes well. I like to make a big batch right after the holidays and have it for lunch whenever I’m not in the mood for cooking.

Overhead shot of carrot and parsnip soup garnished wtih crispy chickpea, thyme, and olive oil

The Flavors in This Soup

I’m lucky enough to live in an area full of small farms that grow outstanding produce, so when I found myself with two beautiful bunches of locally-grown carrots, I couldn’t resist putting them in something that would highlight their flavor.

Carrots are naturally sweet, so I wanted something that would complement them without overpowering them. Parsnips are a wonderful root vegetable that tastes something like a cross between an apple and a potato. They are amazing roasted on their own or in soups like this one because they add a very subtle hint of flavor.

Closeup of carrot and parsnip soup garnished with crispy chickpeas, thyme, and olive oil

To balance out the sweetness in the carrots and the parsnips, I added some chipotle chiles in adobo. Chipotles in adobo are  rippened jalapeños that have been preserved in a wonderful mixture of seasonings. They are smoky, a tiny bit spicy, and one of my favorite things to use when I want to add a punch of flavor.

Some Ideas for Toppings

I started buying crispy chickpeas flavored with all sorts of things at my local supermarket, and now I’m addicted. They are a great snack, but I also use them to top salads or soups because they add some much needed texture.

Overhead shot of carrot and parsnip soup garnished wtih crispy chickpea, thyme, and olive oil

I also drizzled my soup with some extra virgin olive oil, but there are many other combinations that you can try. I also love topping this soup with a dollop of sour cream or with some vegan pesto.

Shot of carrot and parsnip soup with a spoon going into it and carrots in the background
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Smoky Carrot and Parsnip Soup

This easy carrot and parsnip soup gets some spice and smokiness from some chipotle chiles. It is the perfect make-ahead meal, and it is vegan and gluten-free.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: Vegan
Keyword: carrots, chipotle peppers, gluten-free recipes, gluten-free soup, parsnips, vegan recipes, vegan soup
Servings: 4
Calories: 199kcal
Author: Daniela Miranda

Ingredients

  • 2 tablespoons of olive oil
  • 2 small cloves of garlic minced
  • 2 cups yellow onion chopped
  • 2 cups of carrots chopped into ¼ inch chunks
  • cups of parsnip peeled and chopped into ½ inch chunks
  • 1 chipotle chile in adobo chopped
  • 4 cups of vegetable or chicken stock
  • 2 sprigs fresh thyme
  • Kosher salt
  • Freshly ground pepper
  • Store-bought or homemade crispy chickpeas to garnish

Instructions

  • Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and cook until soft, 5-8 min. Add the garlic and cook until fragrant, about 30 sec.
  • Add the carrots, parsnip, chipotle chile, thyme, and broth and mix to combine. Bring to a simmer and cook for 25-30 min or until you can easily pierce a piece of carrot with a fork.
  • Remove the thyme sprigs with thongs and set the soup aside to cool for 10 min.
  • Working in batches, add the soup to a high-speed blender and blend until smooth and creamy. You could also use an immersion blender for this.
  • Transfer the soup back to the pot and season with salt and pepper.
  • Serve topped with crispy chickpeas and a drizzle of extra virgin olive oil.

Notes

  • This carrot and parsnip soup can be made ahead of time and stored in an air-tight container in the fridge for 3-4 days.
  • You can also freeze it for 4-6 months.

Nutrition

Calories: 199kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1043mg | Potassium: 633mg | Fiber: 7g | Sugar: 12g | Vitamin A: 11405IU | Vitamin C: 25.1mg | Calcium: 72mg | Iron: 1mg

Here are other easy meals for when you don’t feel like cooking:

If you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Don’t be shy! People are always grateful for some cooking inspiration 🙂

Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!

 


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