Warm up with this creamy Parsnip & Carrot Autumn Soup — packed with antioxidants, fiber, and cozy fall flavor. A mindful, nourishing comfort food.

Parsnip & Carrot Autumn Soup

Silky, cozy, and gently sweet, this Parsnip & Carrot Autumn Soup is a simple seasonal staple that highlights root-vegetable goodness with minimal fuss.

Introduction

As autumn settles in, there’s nothing quite like a warm bowl of homemade soup to comfort and nourish. This Parsnip & Carrot Autumn Soup pairs the earthy, peppery bite of parsnips with the natural sweetness of roasted carrots for a cozy, creamy blend. Fragrant thyme and a touch of cream (or milk for a lighter option) round out this comforting, nutrient-rich bowl, perfect for crisp afternoons or cozy weeknight dinners. It’s an easy way to highlight seasonal vegetables and sneak in extra fiber and antioxidants.

🌿 Mindful Morsel

Parsnips are high in antioxidants, and carrots are rich in beta-carotene and fiber, both help support an inflammation-reducing diet and gut health. This soup is an easy way to add more root vegetables and fiber into your weekly rotation while enjoying warming, nourishing flavors.

Recipe Information

  • Serves: 4–6

  • Prep Time: 15 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour

  • Calories (using heavy cream, per serving): 4 servings: ~419 kcal or 8 servings: ~210 kcal

Ingredients

  • 1 cup carrots, peeled and chopped into 1" pieces

  • 2 Tbsp olive oil

  • 1 yellow onion, chopped

  • 4–6 garlic cloves (or 3 tsp jarred garlic), smashed/minced

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)

  • 4 cups vegetable broth (or substitute chicken broth for non-vegetarians)

  • 1 cup heavy cream or milk (or dairy-free alternative)

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat: Preheat oven to 400°F (200°C).

  2. Chop: Chop parsnips and carrots into 1-inch pieces.

  3. Toss & Roast: Toss the parsnips and carrots with a drizzle of olive oil, spread them on a baking sheet, and roast for about 30 minutes, until golden and tender.

  4. Prep: While the roots roast, peel and chop the onion, smash/mince the garlic, strip thyme leaves from stems, and chop parsley for garnish.

  5. Heat: Heat 2 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat.

  6. Sauté: Add the chopped onion and cook until translucent with light caramelization (about 5–7 minutes).

  7. Add: Stir in garlic, thyme, salt, and pepper, and cook about 1–2 minutes until fragrant.

  8. Combine: Add the roasted parsnips and carrots to the pot, then pour in the vegetable broth and stir to combine.

  9. Boil & Simmer: Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.

  10. Mash/Blend: Check that the vegetables are tender, then mash or blend the soup to your desired consistency.

  11. Finish: Stir in the heavy cream (or milk), taste, and adjust seasoning with additional salt and pepper as needed.

  12. Serve: Ladle into bowls and garnish with chopped parsley. Enjoy warm.

Tips/Notes

  • For a vegan version, swap heavy cream for coconut milk or oat cream.

  • If you prefer a thicker soup, use less broth or let it simmer uncovered a bit longer.

  • Add a drizzle of extra virgin olive oil or a spoon of Greek yogurt on top for extra richness.

  • Add a sprinkle of smoked paprika or cayenne for a gentle warmth.

  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Social Media Call-out

This cozy Parsnip & Carrot Autumn Soup brings warmth to your bowl and wellness to your week. 🍂 Save it for your next fall weekend meal and tag @mmmindfulmorsels on Instagram, I’d love to see your bowl!

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