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You are here: Home / Soups / Carrot and Parsley Soup

Carrot and Parsley Soup

Updated 26 June 2024 Published 9 December 2022 50 Comments

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Carrot and Parsley Soup in a bowl Pinterest Image
Carrot and Parsley Soup in a bowl Pinterest Image
Carrot and Parsley Soup in a bowl Pinterest Image
Carrot and Parsley Soup in a bowl Pinterest Image
Carrot and Parsley Soup in a bowl Pinterest Image
Carrot and Parsley Soup in a bowl Pinterest Image
Carrot & Parsley Soup in a bowl Pinterest Image
Carrot and Parsley Soup in a bowl Pinterest Image
Carrot and Parsley Soup in a bowl Pinterest Image

Carrot and Parsley Soup is super delicious, quick and healthy way to use up a glut of parsley. This soup has delicious garlicky back notes and a subtle creaminess from the butter and milk in it.

Carrot & Parsley Soup in a bowl with garlic croutons and crusty bread.

I developed Carrot and Parsley Soup back in 2012 and I seem to remember it being a happy accident when I picked up a bunch of flat leaf parsley instead of coriander!

So, my intention to make Carrot & Coriander Soup got quashed (for another day) and Carrot and Parsley Soup was born.

As this soup has grown in popularity, I thought it was high time I re-shot and updated the post and did the recipe justice.

If you grow a lot of parsley then this should be your go to recipe!

Plus, if you need a light and budget friendly starter for Christmas (or any gathering) then this soup is perfect.

It can be made ahead, (even frozen) and reheated on the day.

Bowl of Carrot & Parsley Soup with garlic croutons.

Why you should make Carrot and Parsley Soup

  • Parsley is packed full of vitamins like C, A, K and folate as well as minerals like calcium, iron, magnesium and potassium. Healthy skin and hair are just a couple of the benefits of these nutrients.
  • Carrots are an excellent source of nutrients such as vitamin A, potassium and antioxidants amongst many others.
  • Perfect recipe for a glut of parsley.
  • Carrots and parsley are inexpensive so this soup is very budget friendly.
  • It’s quick and easy to make (less than 30 minutes from start to finish).
  • Great for a starter/appetizer or light lunch.
  • A healthy antidote to the excesses of Christmas, Thanksgiving etc.
Overhead shot of Carrot & Parsley Soup in a bowl with garlic croutons and crusty bread.

Which diets is Carrot and Parsley Soup suitable for?

  • Vegetarian: can also easily be adapted to be vegan (see Substitutions).
  • Low sodium: this soup is so tasty that there’s no need to season it.
  • Gluten free: there is no flour in this soup.
Carrot & Parsley Soup in a bowl with garlic croutons and crusty bread.

Ingredients

  • Butter – adds creaminess
  • Vegetable oil
  • Carrots
  • Celery
  • Parsley – curled of flat leaf.
  • Garlic – turns this soup into something extra special!
  • Vegetable stock cubes – check the water ratio on your preferred brand as you may need more than 2. For Knorr it’s 2 cubes.
  • Milk – also adds creaminess, can be semi-skimmed, full fat, whatever you have.
Carrot & Parsley Soup Ingredients

How to make Carrot and Parsley Soup (full recipe further down)

  1. Melt butter and oil in a pan over a lowish heat and sweat the onions and celery for 8 – 10 mins to soften.Pan shot with chopped onion, celery & garlic.
  2. Increase heat, add carrots and stir continually for 2 minutes.
    Pan shot with carrots added.
  3. Add stock, bring to boil, then simmer for 10 minutes or until carrots are tender.
    Pan shot with vegetable stock added.
  4. Add parsley and simmer for another minute to wilt.
    Pan shot after adding parsley.
  5. Pour in milk and blend with hand blender (or liquidise).
    Close up of milk added and soup being blended with a stick blender.
  6. Reheat and season if desired (we didn’t find it necessary).
    Pan shot of blended Carrot and Parsley Soup.

Substitutions

  • Butter can be subbed for vegan spread.
  • Milk can be subbed for a vegan alternative like oat or almond drink.
  • If you’re not vegetarian/vegan and don’t have vegetable stock cubes then you can use chicken stock cubes instead.
  • You can substitute the parsley for coriander leaves (cilantro).
Carrot & Parsley Soup in a bowl with garlic croutons and crusty bread.

How many people does this Carrot Soup serve?

This recipe makes 4 servings but can easily be doubled or tripled to serve 8 or 12. I strongly advise that you at least double it.

How long will soup keep for?

Carrot and Parsley Soup will keep in the fridge in a covered bowl for 3 days. No need for plastic wrap just pop a plate on top if your bowl doesn’t come with a lid.

Overhead shot of Carrot & Parsley Soup in a bowl with garlic croutons and crusty bread.

Can you freeze Carrot & Parsley Soup?

Yes, you can freeze it, I use a seal tight, Tupperware style jug.

Just thaw overnight in the fridge before reheating in microwave or on stove top the next day.

Carrot & Parsley Soup in a bowl with garlic croutons and crusty bread.

Substitutions

  • Butter can be subbed for vegan spread.
  • Milk can be subbed for a vegan alternative like oat or almond drink.
  • If you’re not vegetarian/vegan and don’t have vegetable stock cubes then you can use chicken stock cubes instead.
  • You can substitute the parsley for coriander leaves (cilantro).

What can you serve with Carrot Soup?

Garlic Croutons in a glass bowl.
Easy Garlic Croutons
  • Easy Garlic Croutons – just 3 ingredients
  • Easy Cheesy Jalapeno Soda Bread
  • Easy Cheesy Chilli Cob
  • Spelt & Wholemeal No-knead Loaf
  • Slow Cooker Sourdough Bread

More Soup Recipes

Here are some more delicious carrot and vegetable based soups for you to try:

Carrot & Fresh Coriander Soup in a bowl with bowl of seeds & coriander plant in background.
Carrot & Coriander Soup
  • Cream of Leek, Potato & Carrot Soup
  • Carrot & Coriander Soup
  • Tomato, Carrot and Dill Soup
  • Curried Root Vegetable Soup
  • Curried Parsnip & Coriander Soup
  • Beetroot & Black Cumin Soup
  • Split Pea & Potato Soup

I’m sure you will absolutely love my quick and easy Carrot and Parsley Soup recipe so do leave a comment and rating below when you make it!

You can also share your soup with me by tagging @FabFood4All over on Instagram!

Pin Carrot and Parsley Soup for later!

Carrot and Parsley Soup in a bowl Pinterest Image

Previously published 19 April 2012.

Carrot & Parsley Soup in a bowl with garlic croutons and crusty bread.
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5 from 8 votes
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Carrot and Parsley Soup

Carrot and Parsley Soup has delicious garlicky back notes and a subtle creaminess from the butter and milk in it.
Course Appetiser, Light Lunch, Lunch
Cuisine British
Prep Time 7 minutes minutes
Cook Time 19 minutes minutes
Servings 4 people
Author Camilla Hawkins

Equipment

  • 1 Digital scales
  • 1 Measuring spoons
  • 1 Chopping Board
  • 1 Kitchen knife
  • 1 Electric Kettle
  • 1 Measuring jug
  • 1 Large saucepan
  • 1 Wooden spoon
  • 1 Hand blender or liquidiser
  • 1 Soup ladle

Ingredients

  • 30 g / 1oz unsalted butter
  • 1 tbsp vegetable oil
  • 600 g / 1lb 6oz carrots roughly chopped
  • 2 celery stalks chopped
  • 1 large onion diced
  • 65 g 1 large bunch curled or flat leaf parsley head cut in three, stalks discarded
  • 3 garlic cloves crushed
  • 900 ml / 1 ½ pints vegetable stock (made with 2 quality stock cubes)
  • 200 ml / 7fl oz milk

Instructions

  • In a large pan melt the butter and oil. Add the chopped onion, celery and garlic and sweat for about 8 minutes under a lid on a lowish heat. Stir occasionally until softened.
  • Increase the heat, add the carrots and stir constantly for about 2 minutes.
  • Add the vegetable stock, bring to the boil, then lower heat and simmer with a lid on for about 10 minutes or until the carrots are tender.
  • Add the parsley and simmer for another minute until wilted.
  • Pour in the milk and blend until smooth with a hand blender (or cool a little and pop into a liquidiser).
  • Reheat and season if wished (we didn’t find it necessary).
  • Serve with a garnish or garlic croutons and parsley if wished and plenty of crusty bread for dipping.

Video

Notes

I highly recommend doubling this recipe as it’s so delicious, you’ll be wanting more the next day!
Do read the post as I often get questions that have been answered in the text above the recipe.

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Reader Interactions

Comments

  1. Lamyku

    06/05/2025 at 8:48 pm

    Delicious parsley soup ! Easy to make and a good way to use up curly parsley. Thanks for sharing the recipe!

    Reply
    • Camilla

      07/05/2025 at 10:24 am

      Thank you Lamyku, so glad you enjoyed it, it’s one of my favourite soups:-)

      Reply
  2. Jean

    22/09/2024 at 2:53 pm

    Lovely light soup with plenty of flavour

    Reply
    • Camilla

      25/09/2024 at 9:25 pm

      Thank you Jean, so glad you enjoyed it:-)

      Reply
  3. Jackie

    05/10/2023 at 9:53 pm

    Loved this soup! And super easy to make.

    Reply
    • Camilla

      06/10/2023 at 12:27 am

      Thank you so much Jackie, so glad you enjoyed it:-)

      Reply
  4. tdchinges

    13/12/2022 at 7:20 am

    I made carrot and parsley soup according to your recipe today, it tastes so good. my daughter loved it, thank you for sharing!

    Reply
    • Camilla

      13/12/2022 at 10:07 am

      So glad to hear that, we love the soup too:-)

      Reply
  5. Beaker Prince

    01/11/2022 at 2:27 am

    Usually not a fan of carrot soups, but this one does not overcook and the parsley gives it much needed high notes. I made it vegan with vegetable stock, olive oil and non-dairy oat milk. Having a sensitive stomach, I also substituted garlic flavored oil for the garlic and leek for the onion.

    Reply
    • Camilla

      01/11/2022 at 4:08 pm

      So glad you like the recipe and tailored it to your own tastes:-)

      Reply
  6. Geoff

    12/11/2020 at 5:50 pm

    “We have a bunch of parsley in the fridge why do we make a soup?” Asked Lin. I googled parsley soup. There you were.
    Lin my chief taste tester gave it five stars but persuaded me we should retain the remainder for tommorow; which on reflection is a splendid idea.
    I am never a cook who follows recipes to the nth degree and so the quantities may be a bit askew and I added a little cumin and coriander seeds but to.me that is the essence of cooking.
    We both agreed soups are essential for winters. I shall be back!

    Reply
    • Camilla

      12/11/2020 at 9:47 pm

      Excellent Geoff, so glad you both liked the soup. I have plenty more up my sleeve for you to discover:-)

      Reply
  7. KRISTY JANICKI

    16/10/2017 at 10:25 pm

    Leave it to me to make a healthy soup into not as healthy but boy was it good. After blending and re heating i used cream and cheddar. Yum.

    Reply
    • Camilla

      17/10/2017 at 12:28 am

      Glad you enjoyed it, a little of what you fancy does you good-)

      Reply
  8. Mick

    15/03/2016 at 3:19 pm

    Just made the soup Camilla, as we too had loads of carrots and a huge bunch of parsley (needed a little for a dish the other day and had to buy a lot!). It is absolutely delicious – thank you.

    Reply
    • Camilla

      15/03/2016 at 8:23 pm

      Excellent Mick, thank you so much for taking the time to give me feedback, glad you enjoyed it:-)

      Reply
  9. Bill Teall

    11/01/2016 at 12:38 pm

    As I like to experiment I also added a couple of teaspoons of ground coriander and a chopped up potato. My wife said its the best soup I have ever made!

    Reply
    • Camilla

      12/01/2016 at 12:26 am

      Excellent Bill, so glad you both enjoyed it and also made it your own:-)

      Reply
  10. Jacqueline Meldrum

    13/09/2015 at 11:14 pm

    I love carrot soup Camilla. I like fresh ginger, cumin and coriander in mine.

    Reply
    • Camilla

      13/09/2015 at 11:37 pm

      That sounds fab Jacs, carrots are fab in soup:-)

      Reply
  11. Maya Russell

    07/08/2015 at 11:09 am

    I have loads of parsley so this will make good use of them. I can then freeze the soup too.

    Reply
    • Camilla

      07/08/2015 at 9:52 pm

      Excellent Maya:-)

      Reply
  12. Ursula Hunt

    21/07/2015 at 11:14 am

    Great soup recipe

    Reply
  13. Paul Wilson

    28/01/2015 at 12:50 am

    Looks a hearty recipe for a cold winter’s day.

    Reply
  14. Jo Hutchinson

    16/11/2014 at 2:20 pm

    The soup has a fantastic colour

    Reply
    • Camilla

      16/11/2014 at 3:31 pm

      Thanks and it tastes even better;-)

      Reply
  15. Geoff Clark

    15/11/2014 at 11:51 am

    I may give this a try, need some lovely soup for a cold November day

    Reply
  16. maddy

    23/10/2014 at 2:06 pm

    Oh good, glut of carrots here, too! LOL!

    Reply
  17. William Gould

    26/09/2014 at 9:44 am

    This look yummy! Need to get soup on the menu now winter is closing….

    Reply
  18. Susi Galley

    18/09/2014 at 12:29 pm

    oh I love carrot and parsley – great combination and it works well in my soup maker

    Reply
  19. Maureen MacGregor

    13/06/2014 at 12:29 pm

    Stupid question, maybe…….is it OK to include the stalks from the flat leaf parsley, or just the leaves? Thankyou!

    Reply
    • Camilla

      13/06/2014 at 8:20 pm

      It probably wouldn’t do any harm but I just chop the bunch just below where the leaves start so a certain amount of stalk goes in! I think it’s just fashion, the chinese will use the whole spring onion whereas we leave the leafy top green bits.

      Reply
  20. Carolyn Clapham

    29/04/2014 at 10:37 am

    I’ve just lifted all my remaining carrots before they go to seed, and the parsley needs using before it goes the same way, so this sounds like the perfect recipe. I’ll gave to get some celery first – I don’t grow that any more because the slugs got to eat more than me – but I’ll definitely give this a go and let you know what the family think of it. Keep these great recipes coming 🙂

    Reply
    • Camilla

      29/04/2014 at 1:50 pm

      Oh I do hope you enjoy it, very jealous of your growing ability! Thank you for your kind words:-)

      Reply
  21. Victoria

    13/03/2014 at 3:17 pm

    Sounds really healthy!

    Reply
    • Camilla

      13/03/2014 at 8:54 pm

      Ooh yes, bursting with Vitamins A and C and iron:-)

      Reply
  22. @auntygeek

    20/02/2014 at 2:11 pm

    I love soup – my mum makes loads her own and I must get into it. Looks delicious.

    @auntygeek (Twitter)

    Reply
  23. Hafsah

    07/02/2014 at 12:46 pm

    Love the sound of this soup!

    Reply
    • Camilla

      07/02/2014 at 1:30 pm

      Thanks it is good and so healthy:-)

      Reply
  24. Paul Wilson

    23/01/2014 at 9:25 am

    Should have plenty of carrots and parsley come spring. 🙂

    Reply
  25. Heather Haigh

    12/10/2013 at 8:09 am

    I have a glut of parsley to use up – this looks perfect – thanks.

    Reply
  26. Ursula Hunt

    07/10/2013 at 12:40 pm

    Very healthy, looks good

    Reply
    • Camilla

      07/10/2013 at 11:39 pm

      Thanks, and yes very healthy:-)

      Reply
  27. Heather Haigh

    22/09/2013 at 11:28 am

    I made this but with coconut milk, as I am dairy intolerant, and it was really nice.

    Reply
    • Camilla

      22/09/2013 at 10:47 pm

      Ooh that sounds good, must try it like that:-)

      Reply
  28. Shuhan

    17/09/2013 at 10:18 am

    This is what’s for dinner tonight yum! Same thigns left in my fridge hah!

    Reply
  29. Serena

    05/07/2013 at 9:52 am

    Yummy! I have some left over carrots from last weeks veg box and a huge bunch of parsley that I’m trying to find a use for. Perfect!

    Reply
    • Camilla

      05/07/2013 at 9:56 am

      Great and it’s so healthy too:-)

      Reply
  30. Mich - Piece of Cake

    18/10/2012 at 4:17 am

    This looks sweet and delicious… I think the sweetness of carrots would go very nicely with parsley.

    Reply
    • Camilla

      18/10/2012 at 8:31 am

      It is indeed and like a tonic a this time of year!

      Reply

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