This carrot and parsnip soup dish from Mary Berry uses only a few simple ingredients and the natural sweetness of carrots and parsnips. This recipe takes a about 40 minutes from start to finish and makes enough food for 4 people, making it a quick and easy way to make a tasty and healthy meal.
Preparation time
Less than 30 mins
Cooking time
Less than 30 mins
Serves
serves 4
Dietary
Vegetarian

Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- black peppercorns, ground to make ½ tsp
- thyme, a handful of leaves
- 2 large carrots, chopped
- 2 large parsnips, chopped
- 1-liter vegetable stock
- 50ml double cream (optional)
Equipment
- Large saucepan
- Stick blender
- Chopping board
- Knife
- Measuring jug
- Wooden spoon
£4.50 (available from £4.50)
Method
- In a large saucepan, heat the sunflower oil and cook the onion with a large sprinkling of salt over low heat for 10 minutes, adding a splash of water if the onion begins to stick.
- Cook the garlic, black pepper, and thyme for several minutes. Toss the carrots and parsnips in the oil, then add the stock, bring to a boil, reduce the heat to a simmer, and cook for 20 minutes, or until the vegetables are tender.
- Pour in the double cream, if using, and blitz the soup with a stick blender until entirely smooth. Season and divide among four dishes; if desired, drizzle with additional cream.
Recipe Tips
- To preserve the natural flavours and nutrients of the vegetables, avoid overcooking them.
- For the finest flavour and texture, use fresh carrots and parsnips.
- When it comes to spices, start with a tiny amount and adapt to taste.
- Add broth gradually to get the proper thickness; it is easier to thin the soup than it is to thicken it.
- When making substitutes, double-check the ingredients to avoid any potential allergens or dietary restrictions.
What goes well with Carrot and Parsnip Soup
- Bread:
- Crusty Bread: A rustic sourdough or baguette works well for dipping.
- Garlic Bread: Adds a flavourful twist that complements the sweetness of the soup.
- Salads:
- Mixed Green Salad: A light salad with vinaigrette can provide a refreshing contrast.
- Beetroot Salad: The earthy flavor of beets pairs nicely with the sweetness of the soup.
- Cheese:
- Soft Cheese: Creamy cheeses like goat cheese or brie can enhance the flavor.
- Sharp Cheddar: Adds a nice contrast to the soup’s sweetness.
- Protein Options:
- Grilled Chicken or Fish: Lightly seasoned grilled proteins can round out the meal.
- Chickpea Patties: For a vegetarian option, these offer protein and texture.
- Toppings for the Soup:
- Croutons: Homemade or store-bought croutons add crunch.
- Herbs: Fresh herbs like parsley or chives can brighten the dish.
These options will enhance your dining experience with carrot and parsnip soup, providing a balance of flavours and textures.
How Can I Make Mary Berry Carrot and Parsnip Soup Healthier?
Adjust the Ingredients
- Reduce or Omit Cream: Instead of using double cream, consider omitting it entirely or substituting with a lower-fat option like Greek yogurt or coconut milk for creaminess without the extra calories.
- Use Less Oil: Instead of sunflower oil, use a cooking spray or reduce the amount of oil used for sautéing the onions and garlic to cut down on fat content
- Increase Vegetable Content: Add more vegetables such as celery, leeks, or even spinach to boost fibre and nutrient content without significantly increasing calories
- Incorporate Legumes: Adding red lentils can enhance the protein and fibre content, making the soup more filling and nutritious. They cook quickly and blend well into the soup
- Include Whole Grains: Consider adding cooked quinoa or barley for added fibre and nutrients, which can also make the soup heartier
- Spices and Herbs: Enhance flavour without extra calories by using a variety of spices such as cumin, turmeric, or fresh herbs like parsley or coriander. These not only add flavor but also provide health benefits
Cooking Techniques
- Roasting Vegetables: Instead of boiling, roast the carrots and parsnips to enhance their natural sweetness and flavour without needing additional fats
- Blending for Texture: Use a stick blender to achieve a creamy texture without adding cream. This keeps the soup lower in fat while still satisfying.
Serving Suggestions
- Garnish Wisely: Top with fresh herbs, a sprinkle of seeds (like pumpkin or sunflower), or a dollop of yogurt instead of cream for added nutrition and visual appeal.
- Pair with Healthy Sides: Serve with whole grain bread or a side salad to create a balanced meal that is filling and nutritious.
By implementing these changes, you can create a healthier version of your carrot and parsnip soup while still enjoying its delicious flavours.
Easy and delicious variations on Mary Berry Carrot and Parsnip Soup
- Spiced Carrot and Parsnip Soup: Add 1 tsp of curry powder, 1/2 tsp of turmeric, and 1/2 tsp of ground ginger when cooking the garlic and thyme[1][2]. This will give the soup a warm, aromatic flavor.
- Creamy Coconut Version: Replace the double cream with coconut milk for a dairy-free alternative with a tropical twist[1][5].
- Roasted Vegetable Soup: Instead of boiling, roast the carrots and parsnips in the oven with olive oil before adding them to the soup. This will enhance their natural sweetness and add depth to the flavor[2][4].
- Carrot, Parsnip, and Apple Soup: Add a chopped apple when you add the carrots and parsnips for a subtle sweetness[1].
- Ginger Twist: Grate in some fresh ginger (about 1 tsp) along with the garlic for a zesty kick[1][2].
- Orange-Infused Soup: Add the juice of one orange along with the stock for a citrusy note that complements the root vegetables well[1].
- Lentil Boost: Add 100g of red lentils with the vegetables for extra protein and thickness[2].
- Herb Variations: Experiment with different herbs like rosemary or sage instead of thyme, or use a combination[5][6].
- Garnish Options: Top the soup with crispy fried kale, a swirl of yogurt, or toasted pumpkin seeds for added texture and flavor[2].
Remember to adjust the liquid content as needed when making these variations, and always taste and adjust seasoning before serving.
Best way to store this Carrot and Parsnip Soup
- In The Fridge. Traditional Mary Berry Carrot and Parsnip Soup should be stored in an airtight container after it has cooled fully keep in the fridge for up to 3 days.
- In The Freezer. The soup can be frozen in individual servings by dividing it into freezer-safe containers or bags, sealing it, and labeling it with the date chill for as long as three months.
How To Reheat Mary Berry Carrot And Parsnip Soup?
- On The Stovetop. Heat the soup over low to medium heat, stirring periodically heat soup to the desired temperature.
- In The Microwave. Cover and microwave the soup. Stir the soup every 30 seconds until it’s hot.
- In The Oven. Preheat the oven to 325°F (160°C) cover the soup with aluminium foil in an oven-safe dish.
- In The Slow Cooker. Slow simmer the soup stir occasionally and heat slowly until thoroughly warmed.