Vegan Parsnip and Carrot Soup
If you’re looking for a new way to utilize parsnips in spring, check out this vegan soup recipe! This one-pot soup comes together in under an hour and is the perfect cozy dinner to enjoy on a cold night.
Spring is for Parsnips March marks the end of winter and start of spring. And what better way to kick off spring than with a seasonal recipe featuring fresh parsnips?
The parsnip is a root vegetable, closely related to carrots and parsley. At a glance, it looks like a white carrot. Parsnips are known for their sweet, licorice-like taste that has a hint of spice. Unlike carrots which have more of an earthy flavor profile, parsnips have a sweetness that closely resembles winter squash.
Combine the sweetness of the parsnip and the earthiness of the carrot, and you have a perfectly balanced soup! This recipe is made with onions, garlic, celery, and leeks with a hint of Asian-inspired flavors like lemongrass and ginger. Together these flavors yield a hearty and cozy soup.
Always Start with a Mirepoix
Any good soup starts off with a mirepoix base of minced carrots, celery, and onions. Start by adding three tablespoons of olive oil to a large pot or Dutch oven. Then, add one half minced white onion, four peeled carrots, and three celery stalks. This base is the fundamental foundation of French cooking- and for a good reason. The base yields a balanced flavor profile that is easy to build off of.
Now for the Other Veggies
Cook the mirepoix for roughly seven minutes over medium-high heat. The onions should be translucent before adding any other vegetables.
Next, mince three cloves of garlic and add to the pot with three large parsnips that have been peeled and chopped. Like carrots, parsnips have a rough exterior. When peeled, parsnips cook slightly faster but also can be pureed into a smoother consistency.
Add one tablespoon of chopped leeks and two teaspoons of freshly minced ginger. While we don’t add very many leeks, the leeks pair well with the mirepoix and parsnips. Furthermore, leeks are also in season in spring, so they’re a great vegetable to utilize in your cooking. Cook the vegetables down, stirring to prevent burning for roughly five minutes.
The Flavor Profile
Once the vegetables have cooked down, it’s time to enhance the flavor profile. Start by adding one tablespoon of lemongrass paste. The paste gives the soup a hint of Asian flavors, plus it pairs beautifully with the ginger. Add two teaspoons of lemon juice to give the soup a touch of acidity. Then add one tablespoon of turmeric, two teaspoons of black pepper, two teaspoons ground ginger, two teaspoons garlic powder, one teaspoon salt, and one teaspoon cayenne pepper. The cayenne pepper is the perfect bit of heat this soup needs without overpowering it.
Add one can of coconut milk and four cups of vegetable broth to the soup. Reduce the heat to medium-low and cover with a lid. Allow the soup to simmer for roughly 25 to 30 minutes. This will allow the flavors to deepen and further develop.
Time to Blend and Serve!
After the soup has simmered for the allotted time, remove from heat. To puree the soup, it’s easiest to use an immersion blender so you don’t have to transfer the soup to a food processor or blender- but either will work fine. Blend thoroughly until all of the vegetables are pureed and the soup has a thick, creamy consistency.
Serve into bowls and top with dairy-free Greek yogurt, fresh micro greens, and red chili flakes. I also like to serve my soup with a side of gluten-free sourdough bread. But you can also use crackers.
Finally, serve warm and enjoy!
Vegan Parsnip and Carrot Soup
- 3 tablespoons of olive oil
- 1/2 white onion, minced
- 3 celery stalks, diced
- 4 large carrots, peeled and chopped
- 3 large parsnips, peeled and chopped
- 3 cloves of garlic, minced
- 1 tablespoon leeks, chopped
- 2 teaspoons fresh ginger, peeled and minced
- 1 tablespoon lemongrass paste
- 2 teaspoons lemon juice
- 1 tablespoon turmeric
- 2 teaspoons black pepper
- 2 teaspoons ground ginger
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 15 oz. can of coconut broth
- 4 cups of vegetable broth
For the Toppings
- One dollop of dairy-free Greek yogurt
- 1/4 cup fresh micro greens
- 1 tablespoon red chili flakes
- Gluten-free sourdough bread
- Add the olive oil to a large pot or Dutch oven and heat over medium-high heat
- Next, add the onion, celery, and carrots to the pot
- Cook over medium heat for roughly seven minutes
- Then, add the parsnip, minced garlic, and leeks- sautéing for five minutes
- Season with lemongrass paste, minced ginger, and lemon juice
- Sprinkle the turmeric, pepper, ginger, garlic powder, salt, and cayenne pepper over the veggies
- Stir to combine, then add the coconut milk and veggie broth
- Reduce the heat to medium-low and cover with a lid
- Allow the soup to simmer for 25-30 minutes
- After the allotted time, remove from heat
- Use an immersion blender, food processor, or blender to throughly puree the soup
- For the Toppings
- Pour the soup into a bowl and top with dairy-free yogurt, fresh micro greens, and a dash of red pepper flakes
- Toast some gluten-free sourdough bread to serve alongside the soup
- Serve and enjoy!
- Refrigerate in an air tight container for up to five days.