Best 3 Potato Carrot And Parsnip Soup Recipes

Indulge in a symphony of flavors with our delectable potato, carrot, and parsnip soup recipes. These comforting soups are not only easy to make but also bursting with natural sweetness and earthy goodness. From classic creamy soups to vegan and gluten-free options, we have a recipe for every taste and dietary preference. Discover the perfect soup to warm your soul on a chilly day or elevate your weeknight dinner menu. Let's embark on a culinary journey that celebrates the humble yet extraordinary vegetables – potato, carrot, and parsnip.

Here are our top 3 tried and tested recipes!

ROASTED CARROT, PARSNIP AND POTATO SOUP

Roasted Carrot, Parsnip and Potato Soup image

This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces
1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
1 medium (about 6 ounces) Yukon gold potato, quartered
2 garlic cloves, in the skin
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
6 cups chicken or vegetable stock or broth
Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
Crème fraîche or yogurt for garnish (optional)

Steps:

Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams

POTATO, CARROT AND PARSNIP SOUP

Potato, Carrot and Parsnip Soup image

An easy Potato, Carrot and Parsnip Soup recipe

Categories Soup/Stew Milk/Cream Food Processor Onion Potato Sauté High Fiber Carrot Parsnip Sherry Fall Chill Parsley Simmer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/4 cup (1/2 stick) butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry

Steps:

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

POTATO, CARROT AND PARSNIP SOUP

Potato, Carrot and Parsnip Soup image

A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.

Provided by blucoat

Categories Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 (14 1/2 ounce) cans low sodium chicken broth (or more, to taste) or 2 (14 1/2 ounce) cans vegetable broth (or more, to taste)
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups milk or 1 1/4 cups half-and-half
1/8-1/4 cup sherry wine (could also try dry white wine)

Steps:

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

Tips:

Choose the right vegetables: Use fresh, firm vegetables for the best flavor and texture. If you can, buy organic vegetables to avoid pesticides and herbicides.
Don't overcook the vegetables: Cook the vegetables until they are tender but still have a little bit of bite. Overcooked vegetables will become mushy and bland.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar for a bit of brightness.
Garnish the soup before serving: Add a dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil to each bowl of soup before serving.

Conclusion:

This potato, carrot, and parsnip soup is a delicious and easy-to-make meal that is perfect for a cold winter day. The soup is packed with nutrients and is a great way to get your daily dose of vegetables. Serve the soup with a crusty piece of bread or a salad for a complete meal.