Carrot and Parsnip Soup

Summer = hot. (And water = wet.) But I’m still on my soup jag, though the compulsion might be lessening a bit, so I decided that a cold soup might be in order. I also had on hand a bag of carrots that was beginning to cross the line to where they’d be less than satisfyingly crunchy, so what better use could they have than as the base of a chilled, creamy bowl of gorgeous orange-colored soup?

Carrot-Parsnip Soup

This is a very simple soup, and one that comes together very quickly and with few ingredients. There are really only two primary ingredients, outside of the liquids, and one secondary one. Grab some carrots, grab some parsnips, and get to peeling, chopping, and shredding. You want to wind up with about five or six cups, total, but the exact proportions won’t matter much in the end. I used a food processor for this. Along with the carrots and parsnips, you want to shred a hunk of ginger with the mix; how much you put in depends on how much “bite” you want, but I used about an inch-long piece.
Shredded carrots and parsnips
Pretty, no? Very bright.

Put all that into a largish pot, along with two cups of broth. I’m experimenting at the moment (what else is new?), so I used a vegetarian bouillon with chicken flavoring. Mix it together and bring it to a boil before reducing the heat to a simmer; keep it there long enough to soften the vegetables. It shouldn’t take long – about thirty minutes – but my obviously mutant carrots refused to soften until I added in some extra salt. Take it off the heat and let it cool a touch, just enough so it doesn’t explode when you…
Carrot soup in blender

Make sure to make Tim Allen-style grunts as you blend the everliving heck out of the mixture. In retrospect, perhaps I should have done more grunting, because despite my blender’s best efforts, it wound up not being as smooth as I would have liked. Or maybe I just need a new blender…yeah, that’s the ticket! 😉

Put it back in the pot after it’s nice and smooth, and stir in about half a cup of cream or evaporated milk – something thick, anyway. I used evaporated milk.

Evaporated milkCarrot soup w/ cream

Warm it back up a bit, and season to taste. I used plain old salt and pepper, so the ginger could shine through.

Serve either warm or chilled. I initially went with chilled, but since the texture isn’t perfect for my tastes, I think I prefer this particular batch warm. Next time, I’ll get it more smooth, because the taste of the chilled soup is phenomenal! Light, sweet, gentle – soul-soothing. 🙂

Serves 4. Per serving – Fat: 3.8g; Carbohydrates: 32.1g; Calories: 176.6; Protein: 4.9g.


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