Mary Berry Carrot And Parsnip Soup

There’s something almost old-soul about this soup. Maybe it’s the humble carrot, or the sweet earthiness of parsnip that feels like something your nan would have bubbling away on the stove while the wind rattled the windows. I first made this on a grey Tuesday when I couldn’t quite decide what I was craving — I just knew I needed something warm, soft, and kind. And blimey, it delivered.

It’s not flashy. No posh garnish or wild spice blends. Just everyday ingredients coming together in that magical way that makes you want to eat it straight out of the pot with a spoon (which, yes, I’ve done). Comfort in its simplest form.

Why You’ll Love It

• Ridiculously simple. Chop, simmer, blend. That’s the gist of it.
• Big comfort with very little effort. Tastes like hours in the kitchen — takes under one.
• Naturally sweet and cozy. Carrots and parsnips were born for soup.
• Great with toast or crusty bread. Don’t skip the dipping!
• Freezer-friendly. Make extra and stash it for a rainy day.
• Gentle on the tummy and the wallet. Nourishing and budget-friendly.

Ingredients

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 3 cloves garlic, chopped or crushed — whatever’s easiest
• ½ tsp ground black pepper (freshly cracked if you’re feeling fancy)
• A small handful of thyme leaves
• 2 large carrots, peeled and chopped
• 2 large parsnips, peeled and chopped
• 1 litre vegetable stock
• 50ml double cream (optional, but lush)

How to Make It

Start soft and slow:

Warm your oil in a big saucepan over low heat. Add the chopped onion and a generous pinch of salt. Let it sweat for about 10 minutes. Don’t rush — low and slow brings the sweetness out.

Stir in the aromatics:

Add the garlic, pepper, and thyme. Let them sizzle and perfume the kitchen for 2–3 minutes. You’ll know it’s right when you’re tempted to eat it already.

Bring in the stars:

Toss in your carrots and parsnips. Stir them around so they get a glossy coat of oil and flavour.

Add the liquid gold:

Pour in the veg stock. Bring it up to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until everything’s fork-tender and lovely.

Blitz it up:

Take it off the heat and blend it with a stick blender (or let it cool slightly and blend in batches). It should be smooth and velvety. Add the cream now if you’re using it. No judgement either way.

Taste and tweak:

Give it a good stir and taste — add salt, pepper, or a cheeky splash more cream if you feel like it. You’re the boss of this bowl.

Common Mistakes and How to Dodge Them

Why is my soup too thick?
Probably just boiled down a bit too much. Add more stock or water, stir, and carry on.

Is bland soup a thing?
Only if you forget the seasoning! Salt, black pepper, and even a little lemon juice at the end can make all the difference.

Can I overcook the veg?
Sort of. You want them soft, not mush. Keep an eye around the 20-minute mark.

Storage and Reheating

• Fridge: Keep it in a sealed container up to 3 days.
• Freezer: Freeze in portions, label it, and enjoy within 3 months.
• Microwave: 2–3 minutes on medium heat, stir halfway through.
• Stovetop: Low heat, gentle stir, maybe a splash of stock if it thickened up.

Frequently Asked Questions

Can I skip the cream?
Absolutely. It’s still dreamy without it — just a bit lighter.

What else could I add?
Cumin’s nice, or a knob of ginger. Go wild if you’re in the mood.

Is it really only 30–40 minutes?
Yep. You’ll spend more time deciding what bread to eat it with.

Can I make it chunky instead of smooth?
Sure! Just skip the blender and let it stay rustic.

Nutrition Facts (Per Serving)

• Calories: 185 kcal
• Fat: 5g
• Carbs: 30g
• Sugar: 10g
• Protein: 2g
• Sodium: 400mg

Try More Mary Berry Recipes:

• Mary Berry Celery Soup
• Mary Berry Parsnip And Ginger Soup
• Mary Berry Carrot And Orange Soup