Mary Berry​ Carrot And Parsnip Soup Recipe

Mary Berry Carrot And Parsnip Soup is a classic British vegetable lunch. This recipe uses earthy parsnips, sweet carrots, and toasted cumin seeds to create a vibrant and warming soup.

Sautéing the onions until they’re soft is a step you shouldn’t rush. If you turn the heat too high and brown them, the soup develops a bitter edge that masks the sweetness of the root vegetables. I learned that keeping the temperature low and steady is the only way to get the base of the soup right.

The toasted cumin seeds are doing more work than you’d think in this dish. Without them, the soup is pleasant but a bit one-note because of all that natural sugar in the parsnips. I’ve tried a few versions of vegetable soup and this one from Mary Berry is the one I keep going back to because that smoky spice finish is lovely.

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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
• 1.2 litres (2 pints) vegetable or chicken stock
• 1-2 tsp cumin seeds, toasted
• Salt and freshly ground black pepper

How To Make Mary Berry Carrot And Parsnip Soup

1. Soften the onions: Heat the sunflower oil in a large, deep saucepan over a medium heat and add the chopped onions. Cook gently for about 5 minutes until they’re translucent and soft but haven’t taken on any dark brown colour. Make sure they don’t stick to the bottom of the pan by stirring them every minute or so.
2. Sweat the root vegetables: Add the chopped carrots and parsnips to the pot and stir them into the onions to coat them in the oil. Cover the pan with a tight-fitting lid and turn the heat down to low. Let the vegetables steam in their own juices for 10 minutes to help release their natural sweetness before adding the liquid.
3. Simmer the soup: Pour in the vegetable or chicken stock and turn the heat up to bring the liquid to a rolling boil. Once it’s boiling, reduce the heat to a gentle simmer and put the lid back on the pan. Cook for 20 to 25 minutes or until the carrots and parsnips are soft enough to be easily crushed against the side of the pot with a wooden spoon.
4. Toast the cumin seeds: Put the cumin seeds into a small, dry frying pan over a medium heat whilst the soup is finishing its simmer. Shake the pan constantly for about 60 to 90 seconds until the seeds release a smoky aroma and turn a shade darker. Move them into a small bowl immediately so they don’t continue to cook and burn in the hot pan.
5. Blend the soup: Take the saucepan off the heat and use a hand blender to liquidise the soup directly in the pot. Work the blender in circular motions until the liquid is thick and mostly smooth. You can leave a few small pieces of carrot and parsnip in the liquid if you prefer a more rustic texture.
6. Season and serve: Stir the toasted cumin seeds into the blended soup and add a generous amount of salt and pepper. Taste the soup and add more seasoning if the parsnips make it feel too sweet. Ladle into warm bowls and serve the soup while it’s still steaming.

Recipe Tips

• Toast the seeds separately. If you add the cumin seeds directly to the stock, they’ll stay soft and won’t give off much flavour. Toasting them in a dry pan until they smell smoky is what makes this soup stand out from a standard vegetable broth.
• Use a heavy-bottomed pot. Thin saucepans often have hot spots that will scorch the onions before they have a chance to soften. A heavy pot spreads the heat and prevents the sugars in the parsnips from burning during the sweating stage.
• Check the parsnip cores. Old or very large parsnips often have a woody, tough centre that doesn’t soften even after a long simmer. If yours look particularly thick, cut the woody cores out before you chop the rest of the vegetable into chunks.
• Thin the soup carefully. This recipe makes a thick and hearty liquid, but you might prefer a thinner consistency. Stir in an extra splash of hot stock or water after blending until you reach the thickness you like.
• Make the soup a day ahead. The flavours in root vegetable soups always develop and improve if they’re left to sit in the fridge overnight. Just make sure to cool the pot down completely before you put the lid on and store it.
• Wait to season. Do not add salt until after you’ve blended the vegetables and added the toasted cumin. Cumin changes how you perceive the sweetness of the parsnips, so you’ll get a better balance if you season at the very end.

What To Serve With Carrot And Parsnip Soup

This soup is best with a thick slice of warm crusty bread or a buttered bread roll. You can also serve it alongside cheese scones or a toasted sandwich for a more filling lunch.

Try topping each bowl with a small swirl of double cream or some fresh parsley to add a bit of brightness. A handful of crunchy croutons or some extra toasted cumin seeds scattered over the top adds a good texture.

How To Store Carrot And Parsnip Soup

Fridge

Pour the cooled soup into an airtight container and keep it in the fridge for up to 3 days. The liquid might thicken as it sits, so you may need to add a splash of water when you go to use it again.

Reheat

Pour the soup into a saucepan and heat it gently over a medium flame until it’s steaming and starts to bubble. You can use a microwave for 2 to 3 minutes, but make sure to stir it halfway through so there are no cold spots in the centre.

Freeze

This soup freezes very well for up to 3 months because it doesn’t contain any dairy that might split. Leave a bit of space at the top of your freezer-safe container as the liquid will expand when it turns to ice.

Mary Berry Carrot And Parsnip Soup Nutrition Facts

Per serving (1 of 4):

• Calories: 225
• Protein: 4g
• Fat: 8g
• Carbohydrates: 32g
• Sugar: 14g
• Sodium: 650mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use a different oil instead of sunflower oil?

Yes, you can use vegetable oil or a light olive oil if you don’t have sunflower oil. Avoid using extra virgin olive oil as its strong flavour will clash with the sweetness of the parsnips.

Can I freeze Mary Berry Carrot And Parsnip Soup?

Yes, this soup freezes brilliantly because the blended root vegetables hold their texture well after being thawed. Just make sure to defrost it completely in the fridge before you reheat it on the hob.

Why does my soup taste bitter?

This usually happens if the onions or the cumin seeds were burnt during the early stages of cooking. Make sure to keep the heat low when softening the onions and only toast the seeds until they smell fragrant.

Can I roast the vegetables instead of sweating them?

Yes, you can roast the chopped carrots and parsnips in the oven at 200°C (400°F/Gas Mark 6) until they’re soft before adding them to the stock. This gives the soup a deeper, more caramelised flavour but takes a bit more time than the sweating method.

Try More Recipes:

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