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Creamy Roasted Parsnip Soup

This parsnip soup is a delicious blend of roasted root vegetables, warm spices, and cream for a smooth, flavor-packed, comforting cold-weather soup.
Makes:10 servings


  • 2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • sea salt and ground black pepper to taste
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 4 cups chicken stock
  • 1 cup whole milk
  • ½ cup heavy cream


Prep:30 mCook:50 mReady:1 h 20 m
  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
  3. Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
  4. Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes. Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
  5. Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
  6. Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Pour blended soup into a clean pot.
  7. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

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