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.
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.
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.
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.
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.
How to make Carrot and Parsley Soup (full recipe further down)
- Melt butter and oil in a pan over a lowish heat and sweat the onions and celery for 8 – 10 mins to soften.
- Increase heat, add carrots and stir continually for 2 minutes.
- Add stock, bring to boil, then simmer for 10 minutes or until carrots are tender.
- Add parsley and simmer for another minute to wilt.
- Pour in milk and blend with hand blender (or liquidise).
- Reheat and season if desired (we didn’t find it necessary).
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).
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.
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.
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?
- 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:
- 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!
Previously published 19 April 2012.
Carrot and Parsley Soup
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.
Lamyku
Delicious parsley soup ! Easy to make and a good way to use up curly parsley. Thanks for sharing the recipe!
Camilla
Thank you Lamyku, so glad you enjoyed it, it’s one of my favourite soups:-)
Jean
Lovely light soup with plenty of flavour
Camilla
Thank you Jean, so glad you enjoyed it:-)
Jackie
Loved this soup! And super easy to make.
Camilla
Thank you so much Jackie, so glad you enjoyed it:-)
tdchinges
I made carrot and parsley soup according to your recipe today, it tastes so good. my daughter loved it, thank you for sharing!
Camilla
So glad to hear that, we love the soup too:-)
Beaker Prince
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.
Camilla
So glad you like the recipe and tailored it to your own tastes:-)
Geoff
“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!
Camilla
Excellent Geoff, so glad you both liked the soup. I have plenty more up my sleeve for you to discover:-)
KRISTY JANICKI
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.
Camilla
Glad you enjoyed it, a little of what you fancy does you good-)
Mick
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.
Camilla
Excellent Mick, thank you so much for taking the time to give me feedback, glad you enjoyed it:-)
Bill Teall
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!
Camilla
Excellent Bill, so glad you both enjoyed it and also made it your own:-)
Jacqueline Meldrum
I love carrot soup Camilla. I like fresh ginger, cumin and coriander in mine.
Camilla
That sounds fab Jacs, carrots are fab in soup:-)
Maya Russell
I have loads of parsley so this will make good use of them. I can then freeze the soup too.
Camilla
Excellent Maya:-)
Ursula Hunt
Great soup recipe
Paul Wilson
Looks a hearty recipe for a cold winter’s day.
Jo Hutchinson
The soup has a fantastic colour
Camilla
Thanks and it tastes even better;-)
Geoff Clark
I may give this a try, need some lovely soup for a cold November day
maddy
Oh good, glut of carrots here, too! LOL!
William Gould
This look yummy! Need to get soup on the menu now winter is closing….
Susi Galley
oh I love carrot and parsley – great combination and it works well in my soup maker
Maureen MacGregor
Stupid question, maybe…….is it OK to include the stalks from the flat leaf parsley, or just the leaves? Thankyou!
Camilla
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.
Carolyn Clapham
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 🙂
Camilla
Oh I do hope you enjoy it, very jealous of your growing ability! Thank you for your kind words:-)
Victoria
Sounds really healthy!
Camilla
Ooh yes, bursting with Vitamins A and C and iron:-)
@auntygeek
I love soup – my mum makes loads her own and I must get into it. Looks delicious.
@auntygeek (Twitter)
Hafsah
Love the sound of this soup!
Camilla
Thanks it is good and so healthy:-)
Paul Wilson
Should have plenty of carrots and parsley come spring. 🙂
Heather Haigh
I have a glut of parsley to use up – this looks perfect – thanks.
Ursula Hunt
Very healthy, looks good
Camilla
Thanks, and yes very healthy:-)
Heather Haigh
I made this but with coconut milk, as I am dairy intolerant, and it was really nice.
Camilla
Ooh that sounds good, must try it like that:-)
Shuhan
This is what’s for dinner tonight yum! Same thigns left in my fridge hah!
Serena
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!
Camilla
Great and it’s so healthy too:-)
Mich - Piece of Cake
This looks sweet and delicious… I think the sweetness of carrots would go very nicely with parsley.
Camilla
It is indeed and like a tonic a this time of year!