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This easy Carrot and Parsnip Soup is the perfect recipe for using roast dinner leftovers! A creamy and delicious soup, with the sweetness of honey roasted carrots and parsnips and lots of roasted garlic. The perfect winter warmer – and a cheap and easy gluten free lunch.
This Roasted Carrot and Parsnip Soup is SO Good!
- Why choose this recipe? This roast carrot and parsnip is so easy to make and full of flavour. It’s also great for batch cooking – just freeze it in portions for an easy lunch you can microwave and eat!
- Budget Friendly: Carrots and Parsnips are super cheap in the UK, meaning this recipe is seriously budget-friendly. You can make a huge batch for pennies, and have a freezer-full of nutritious meals.
- Roasted vs Boiled: I think roasting the carrots and parsnips gives them a much more intense flavour. Plus the honey marinade gives a lovely sweetness.
- Serving Suggestions: I love to serve this soup with gluten free croutons on top. Or you could whip up some gluten free baguettes, a slice of gluten free soda bread, soft gluten free bread rolls or gluten free flatbreads for dunking!
Ingredients and Substitutions
There’s a printable recipe card below for this carrot and parsnip soup recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Carrots and Parsnips: Having even-sized veg is helpful, but not essential, for even cooking. You can also use leftovers of my roast carrots and parsnips or air fryer carrots and parsnips too.
- Garlic: I do love my garlic, so I roast a whole bulb with the veg as it has the best flavour. Use just a few cloves if you prefer less garlic.
- Honey: If you want a vegan recipe you can swap this for maple syrup.
- Olive Oil: I prefer the flavour of olive oil in the marinade to other cooking oils.
- Fresh Thyme: You could use dried thyme if you prefer.
- Apple Cider Vinegar: White or red wine vinegar will also work. I have a guide to gluten free vinegar if it’s helpful!
- Gluten Free Vegetable Stock: Use a gluten free stock cube/pot like Knorr. You can also use gluten free chicken stock if you prefer.
How to Make Carrot and Parsnip Soup
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this carrot and parsnip soup recipe is to make.
Storing and Freezing Instructions
TO STORE: This soup can be stored in a tub in the fridge for up to a week. Reheat thoroughly in the microwave or a pan on the stove to serve.
TO FREEZE: I find it best to freeze this soup in portions so you can just defrost what’s needed. Reheat straight from frozen in the microwave to eat.
Frequently Asked Questions
Here are some FAQs about this easy carrot and parsnip soup recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, of course! I find this perfectly flavoured but you could also add some fresh ginger (fry before adding the roasted veg), or some dried cumin to the soup before blending. A little chilli powder or fresh chilli can add a kick too.
More Easy Soup Recipes
If you like this carrot and parsnip soup then make sure you check out these other gluten free soup recipes too…
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Preheat the oven to 200C / Fan 180C / Gas Mark 6.
Peel the carrots and parsnips, and chop off the root ends. Cut each carrot and parsnip in half, then cut into quarters lengthways, into thick strips. The thinner the strips, the shorter cooking time they will need. I usually cut each vegetable into approx 8 pieces.
Mix 2 tbsp honey plus the olive oil, salt, apple cider vinegar and thyme in a large bowl until combined.
Tip the carrots and parsnips in and toss well to coat them completely, then lay the carrots and parsnips out in a roasting tin in one even layer. Add the bulb of garlic into the centre of the baking tray.
Roast in the oven for 35-40 minutes, turning half way through, until the veg is tender and caramelised on the outside and remove from the oven.
Tip the roasted veg into a large blender. Squeeze the garlic flesh from the bulb and then add to the blender along the vegetable stock. Blend until smooth.
- Serving Suggestions: I love serving up this parsnip and carrot soup with some easy gluten free croutons for a delicious crunch!
- Storing: This soup can be refrigerated and reheated, or frozen for up to 6 months. I recommend freezing in portions and microwaving to reheat.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this easy carrot and parsnip soup recipe should look.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a review about this Roasted Carrot and Parsnip Soup recipe! Leaving a comment about how much you enjoyed this recipe really helps support my blog – thank you so much! xx
Serving: 1 portion | Calories: 270kcal | Carbohydrates: 51g | Protein: 3g | Fat: 8g
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