Mary Berry​ Carrot And Parsnip Soup Recipe

This hearty Mary Berry Carrot and Parsnip Soup is made with sweet carrots, earthy parsnips, savory onions, and a hint of warming spices. This recipe creates a wonderfully thick and comforting soup, blended to a rustic texture for a satisfying meal. It’s the perfect dish for a chilly day, making a generous batch that serves 6-8 people.

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Mary Berry Carrot And Parsnip Soup Ingredients

• 2 tbsp sunflower oil
• 2 onions, roughly chopped
• 450g (1lb) carrots, peeled and roughly chopped
• 450g (1lb) parsnips, peeled and roughly chopped
• 1.7 litres (3 pints) vegetable or chicken stock
• 1-2 tsp cumin seeds, toasted
• Salt and freshly ground black pepper
• Fresh parsley or crusty bread, to serve

How To Make Mary Berry Carrot And Parsnip Soup

1. Sauté the aromatics: Heat the sunflower oil in a large, deep saucepan or stockpot over a medium heat. Add the chopped onions and cook gently for about 5 minutes until they have softened and become translucent.
2. Cook the root vegetables: Add the chopped carrots and parsnips to the pot. Stir everything together, then cover the pan with a lid. Reduce the heat to low and let the vegetables ‘sweat’ for 10 minutes, which helps to release their natural sweetness.
3. Simmer the soup: Pour in the vegetable or chicken stock and bring the liquid to a boil. Once boiling, reduce the heat to a gentle simmer. Cover and cook for about 20-25 minutes, or until the carrots and parsnips are very tender when pierced with a knife.
4. Toast the cumin seeds: While the soup is simmering, toast the cumin seeds in a small, dry frying pan over a medium heat for a minute or two until they become fragrant. Set them aside.
5. Blend the soup: Remove the soup from the heat. You can either use an immersion blender to blend the soup directly in the pot to your desired consistency, or you can carefully transfer it in batches to a food processor or blender. Mary Berry suggests keeping a slightly rustic texture rather than making it completely smooth.
6. Season and serve: Stir the toasted cumin seeds into the blended soup and season generously with salt and freshly ground black pepper to taste. Ladle into warm bowls and serve hot, garnished with fresh parsley and accompanied by crusty bread.

Recipe Tips

• Sweat the vegetables properly: Don’t skip the step of sweating the vegetables with the lid on. This gentle cooking process draws out moisture and concentrates the natural sugars in the carrots and parsnips, building a much deeper flavour base for your soup.
• Toast your spices: Toasting the cumin seeds in a dry pan for a minute before adding them to the soup is a game-changer. It awakens their aromatic oils and brings out a much richer, nuttier flavour than using them straight from the jar.
• Don’t overfill your blender: If you are using a countertop blender, never fill it more than halfway with hot soup. The steam can cause the lid to pop off. It’s much safer to blend in smaller batches.
• Control the consistency: For a thicker soup, you can reduce the amount of stock slightly or let the soup simmer for a bit longer with the lid off. For a thinner soup, simply stir in a little more hot stock until it reaches your desired texture.

What To Serve With Carrot And Parsnip Soup

This hearty soup is a meal in itself but pairs wonderfully with a chunk of warm, crusty bread, a cheese scone, or a soft bread roll for dipping. For a more substantial meal, serve it alongside a classic grilled cheese sandwich or a simple green salad with a sharp vinaigrette. A dollop of sour cream, plain yogurt, or a swirl of crème fraîche on top can add a lovely creamy tang that cuts through the sweetness of the root vegetables.

How To Store Carrot And Parsnip Soup Leftovers

• Refrigerate: Allow the soup to cool down to room temperature completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Freeze: This soup freezes exceptionally well because it doesn’t contain any dairy. Once completely cool, pour the soup into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat gently on the stove.

Mary Berry Carrot And Parsnip Soup Nutrition Facts

• Calories: 150 kcal
• Total Fat: 5g
• Saturated Fat: 0.6g
• Cholesterol: 0mg
• Sodium: 750mg
• Total Carbohydrate: 25g
• Dietary Fiber: 7g
• Sugars: 12g
• Protein: 3g

Frequently Asked Questions

• Can I make this soup creamy? Yes, if you prefer a creamier texture, you can add about 100ml of single cream or a large spoonful of crème fraîche at the end of cooking. Stir it in after blending and heat gently, but do not let it boil.
• Can I use other spices? Certainly. While cumin is recommended, this soup also works well with other warming spices. Ground coriander, a pinch of nutmeg, or a mild curry powder would all be delicious alternatives or additions.
• Do I need to peel the carrots and parsnips? For the smoothest soup and purest flavour, it is best to peel the vegetables. The skins can sometimes be slightly bitter or tough, which could affect the final texture and taste of the soup.

Try More Recipes:

• Mary Berry Parsnip Soup Recipe
• Mary Berry Leek And Potato Soup​ Recipe
• Mary Berry Butternut Squash Soup​ Recipe