Hearty Creamy Roasted Parsnip, Carrot Soup

  • Author: Sarah
  • Prep Time: 5
  • Cook Time: 50
  • Total Time: 55 minutes
  • Yield: 4-6 1x


4 Carrots Chopped

5 Parsnips Chopped

1 Red onion chopped into large chunks

1 Large bulb of garlic 

2 tbsp olive oil 

1 stock cube plus 1 litre water 

1/4 Tsp Turmeric

1 Tsp Cumin

1 Tsp Smoked paprika

1 Tsp mustard seeds

1 Tbsp Agave Nectar (or Maple Syrup)

3 Sprigs of Rosemary 

Pinch Salt & Pepper 

1 Tsp liquid smoke

1/2 cup nutritional yeast 

1 cup coconut milk (I use the Alpro coconut milk)


  1. To a bowl make the oil spice mix, add in the oil, smoked paprika, mustard seeds, cumin, turmeric, pinch of salt and pepper. Mix until combined
  2. To a large oven dish add in the chopped carrots, onions and parsnips. Add your oil spice mix then using a spatula coat the carrots, onion and parsnips in this mix. 
  3. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic and add that to the oven dish also. Add the sprigs of rosemary to the top of the veggies.
  4. Place in the oven and bake for 30-40 mins or until the vegetables are soft. Stir after 15 mins.
  5. Make up the stock, mix and set to one side
  6. Remove the Vegetables from the oven, remove the rosemary stems and set the bulb of garlic to one side add in the remaining mixture to a blender. Now remove the garlic bulb from the skins (be careful it is not to hot) discard the skins. Add half of the stock and blitz well.
  7. Now to the blender add in the nutritional yeast, the liquid smoke and the coconut milk blitz again.
  8. Add the blended mixture to a saucepan, add the remaining stock and stir, taste test to see if you need to add a little more salt or pepper. Now simmer gently on a low heat for 10 mins and serve.


Will last in the fridge for up to 3-4 days in an airtight container (once cooled)

You can freeze this soup for 2 months.

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