Mary Berry Carrot and Parsnip Soup Recipe

This cosy carrot and parsnip soup is smooth, gently sweet, and lightly savoury, with a silky finish that feels a little bit special for such simple ingredients. The carrots bring warmth and colour, the parsnips add a mellow nuttiness, and a small splash of cream pulls everything together. It’s an easy, beginner-friendly soup that tastes like it’s been simmering all afternoon, even though it’s ready in under an hour. Total time: about 45 minutes.

What This Soup Tastes Like

This is the sort of soup that lands right in the comfort-food sweet spot: velvety, warming, and naturally sweet without tasting sugary. Carrots give it a bright, sunny flavour, while parsnips add depth and a soft earthiness. A touch of mild curry powder is optional, but it lifts the whole pot without making it spicy. Finished with cream (or left dairy-free), it’s beautifully smooth and perfect with bread.

Ingredients

For the soup

• 1 tbsp olive oil
• 20g unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 500g carrots, peeled and sliced
• 300g parsnips, peeled and sliced
• 1 tsp mild curry powder (optional, but lovely)
• 1.2 litres vegetable stock (hot)
• 1 bay leaf (optional)
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1–2 tsp lemon juice, to taste

To finish and garnish (optional, but recommended)

• 150ml double cream, plus extra to swirl on top
• 1–2 tbsp chopped chives or parsley
• Extra black pepper, to serve

How to Make Carrot and Parsnip Soup

• Prepare the kitchen: Set a large saucepan or casserole on the hob and get a stick blender ready (or a countertop blender). If you’re using a blender jug, you’ll blend the soup in batches later, so have a ladle handy too.
• Prep the vegetables: Peel the carrots and parsnips, then slice them into even pieces so they cook at the same speed. Finely chop the onion and crush the garlic.
• Soften the onion: Warm the olive oil and butter over medium heat. Add the onion with a small pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until soft and sweet-smelling. Try not to brown it, as that can dull the soup’s bright flavour.
• Add the garlic and seasoning: Stir in the crushed garlic (and curry powder, if using) for about 30 seconds. You’re simply taking the raw edge off and waking up the flavour.
• Simmer until tender: Tip in the carrots and parsnips, then pour over the hot stock. Add the bay leaf if you like. Bring to a gentle boil, then reduce to a steady simmer for 18 to 22 minutes, or until the vegetables are very tender when pierced with a knife.
• Blend until silky: Remove the bay leaf. Blend the soup until completely smooth using a stick blender, or transfer to a blender jug in batches. If blending in a jug, don’t fill it too high and vent the lid slightly to let steam escape.
• Finish the soup: Return the soup to low heat. Stir in the double cream (if using), then add lemon juice a little at a time. Taste and adjust with more salt and pepper until it’s balanced and bright.
• Cool (if storing): If you’re not serving straight away, cool the soup quickly by pouring it into a shallow container. Once it’s no longer steaming, cover and refrigerate.
• Assemble and serve: Ladle into warm bowls and top with a swirl of cream, chopped chives or parsley, and a final twist of black pepper.

Tips for Best Results

How do I make the soup extra smooth?

Blend for longer than you think you need, especially if your carrots are chunky. For a truly silky finish, pass the blended soup through a sieve, then warm it gently in the pan before serving.

Why does my soup taste a bit bland?

Vegetable soups often need more salt than expected, plus a touch of acid. Add salt gradually, then finish with lemon juice to brighten the sweetness of the carrots and parsnips.

What if my soup is too thick or too thin?

If it’s too thick, loosen with a splash of hot stock or boiling water until it pours the way you like. If it’s too thin, simmer uncovered for 5 to 10 minutes to reduce and concentrate the flavour.

Can I make it without cream and still keep it creamy?

Yes. Skip the cream and blend thoroughly for a naturally creamy texture. A drizzle of olive oil at the end also adds a lovely richness without dairy.

Serving Suggestions

• Crusty bread, buttered generously
• A sharp cheddar toastie or grilled cheese on the side
• Toast topped with soft goat’s cheese and cracked black pepper
• A simple green salad with a mustardy dressing

Storage

Room temperature

Cool the soup and don’t leave it out for more than 2 hours (or 1 hour in very warm kitchens). Once cooled, refrigerate promptly.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob, stirring often, or microwave in short bursts until piping hot. If you’ve added cream, reheat over low to prevent splitting.

Freezing

Freeze for up to 3 months in airtight containers, leaving a little space for expansion. Defrost overnight in the fridge, then reheat gently. If you can, add cream after reheating rather than before freezing for the best texture.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 24 g
• Protein: 4 g
• Fat: 12 g
• Saturated fat: 7 g
• Sodium: 650 mg

Nutrition values are estimates and will vary depending on the stock and cream you use.

FAQs

Mary Berry-Inspired Carrot & Parsnip Soup

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Calories

220

kcal

45

minutes

A silky, warming carrot and parsnip soup with gentle sweetness, a savoury base, and an optional swirl of cream. Simple to make, freezer-friendly, and perfect with crusty bread.

Ingredients

• 1 tbsp olive oil

• 20g unsalted butter

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 500g carrots, peeled and sliced

• 300g parsnips, peeled and sliced

• 1 tsp mild curry powder (optional)

• 1.2 litres vegetable stock (hot)

• 1 bay leaf (optional)

• 150ml double cream, plus extra to serve (optional)

• 1–2 tsp lemon juice, to taste

• 1 tsp fine salt, to taste

• 1/2 tsp freshly ground black pepper, to taste

• Chopped chives or parsley, to garnish

Directions

• Prep the vegetables: peel and slice the carrots and parsnips, and finely chop the onion.
• Soften the onion: warm the olive oil and butter in a large pan, then cook the onion with a pinch of salt for 8–10 minutes until soft (not browned).
• Add garlic and (optional) curry powder: stir for 30 seconds until fragrant.
• Simmer: add carrots, parsnips, stock, and bay leaf (if using). Bring to a gentle boil, then simmer 18–22 minutes until the vegetables are very tender.
• Blend until smooth: remove bay leaf, then blend with a stick blender (or in batches) until silky.
• Finish and season: stir in the cream (if using), add lemon juice, then adjust salt and pepper. Warm through gently.
• Serve: ladle into bowls and top with a swirl of cream and chopped chives or parsley.

Notes

• For extra-smooth soup, blend for a full minute and pass through a sieve.
• Prefer it dairy-free? Skip the cream and finish with a drizzle of olive oil.
• Soup freezes well for up to 3 months. Defrost overnight in the fridge and reheat gently.