Irish Root Soup Carrots Parsnips (Print Version)
A comforting bowl featuring carrots, parsnips, and potatoes, perfect for chilly days.
# Recipe Ingredients:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 large onion, chopped
03 - 3 large carrots, peeled and sliced
04 - 3 large parsnips, peeled and sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup whole milk or plant-based milk
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
12 - Chopped fresh parsley
13 - Crusty bread for serving
# Directions:
01 - In a large pot, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes until softened.
02 - Add the garlic, carrots, and parsnips. Cook for 5 minutes, stirring occasionally.
03 - Stir in the potatoes, thyme, and bay leaf. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until all vegetables are tender.
04 - Remove the bay leaf. Using an immersion blender (or working in batches with a regular blender), purée the soup until smooth.
05 - Return the soup to the pot. Stir in the milk and gently reheat without boiling. Season with salt and pepper to taste.
06 - Ladle into bowls, garnish with fresh parsley, and serve with crusty bread if desired.
# Expert Advice:
01 -
- The natural sweetness from carrots and parsnips means you dont need much else to make it sing
- It comes together in under an hour but tastes like it simmered all afternoon
- This soup freezes beautifully so you can always have comfort food ready
02 -
- Hot soup expands violently in blenders so never seal the lid completely and always hold it down with a towel
- Large parsnips often have a woody core that will not blend smoothly so cut them out before slicing
- Letting the soup cool for even five minutes before blending makes it much safer to handle
03 -
- Cutting all your vegetables to roughly the same size ensures they cook evenly and nothing turns to mush before everything else is tender
- Blending the soup while it is still hot gives the silkiest texture but let it cool for at least 10 minutes if using a regular blender