4.5 from 48 votes
Carrot Parsnip Soup
This carrot parsnip soup is creamy, flavorful and has a good amount of protein thanks to the quinoa! It's such a satisfying and delicious vegetarian soup.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Calories:
266 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 shallot chopped finely
- 1 teaspoon garlic minced
- 1 lb carrot peeled and chopped
- ½ lb parsnip peeled and chopped
- 5 cups vegetable broth or water
- ⅓ cup quinoa rinsed and drained, uncooked
- 1 teaspoon thyme fresh
- 3 sage finely chopped, fresh leaves
- 1 teaspoon cumin
- ¼ teaspoon Turmeric
- cayenne pepper sprinkle
- black pepper to taste, ground
- 1 Tablespoon miso paste dissolved in 1 Tablespoon warm water
- salt to taste, sea salt
- scallions as garnish
- 1 ounce gruyere cheese optional
Instructions
- In a large stock pot, heat oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
- Once the onions are translucent, add the herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
- Add chopped carrots, parsnip and quinoa to the pot, pour in vegetable broth or water and bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
- Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don't have an immersion blender, you can blend the soup in your blender in small batches.
- Dissolve miso in warm water and stir it into the soup.
- Serve immediately garnished with scallions and shredded gruyere cheese, if desired and enjoy!
Cup of Yum
Notes
- Don't have miso? A splash of soy sauce, tamari or even coconut aminos adds a similar flavor.
- Storing: Store any leftover soup in an airtight container in the fridge for up to 4-5 days. Or you can freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Information
Serving
1/4 recipe
Calories
266kcal
(13%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
8mg
(3%)
Sodium
1800mg
(75%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 266
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 266kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 8mg | 3% |
| Sodium | 1800mg | 75% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.